Toxic and essential elements in butter from the Black Sea region, Turkey

被引：2
|
作者：
Dervisoglu, Muhammet [1 ]
Gul, Osman [2 ]
Yazici, Fehmi [1 ]
Guvenc, Dilek [3 ]
Atmaca, Enes [3 ]
Aksoy, Abdurrahman [3 ]
机构：
[1] Ondokuz Mayis Univ, Dept Food Engn, Samsun, Turkey
[2] Ondokuz Mayis Univ, Program Food Technol, Yesilyurt Demir Celik Vocat Sch, Samsun, Turkey
[3] Ondokuz Mayis Univ, Dept Pharmacol & Toxicol, Samsun, Turkey
来源：
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE | 2014年 / 7卷 / 01期
关键词：
Black Sea region; butter; ICP-MS; essential elements; toxic elements; TRACE-METAL LEVELS; DAIRY-PRODUCTS; CHEESE; MILK; FOODS;
D O I：
10.1080/19393210.2013.842940
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, 88 randomly selected samples of butter produced in the Black Sea region of Turkey were purchased from different retail markets during different periods and investigated for toxic and essential elements content. Quantitative analyses of elements in the samples were performed using an inductively coupled plasma-mass spectroscopy (ICP-MS). Mean concentrations of As, Cr, Cu, Fe, Mn, Ni, Pb, Se and Zn in the butter samples were 18.93, 100.32, 384.66, 4199.1, 887.47, 168.64, 56.13, 16.34 and 384.66 mu gkg(-1), respectively. Cd and Co were detected in 19 (mean content 0.29 mu gkg(-1)) and 81 (mean content 3.81 mu gkg(-1)) samples of 88 butter samples, respectively. However, the dietary intake of these elements by the population of the Black Sea region is currently well below the dietary reference intake (DRI) and provisional tolerable weekly intake (PTWI) levels of essential and toxic elements.
引用
收藏
页码：49 / 53
页数：5
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