Levels of trace elements of few Indian spices by energy dispersive X-ray fluorescence (EDXRF) method

被引：0
|
作者：
Joseph, D [1 ]
Lal, M [1 ]
Bajpai, HN [1 ]
Mathur, PK [1 ]
机构：
[1] Bhabha Atom Res Ctr, Div Nucl Phys, Bombay 400085, Maharashtra, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1999年 / 36卷 / 03期
关键词：
spices; trace elements; radioisotope source; X-ray fluoresence;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Concentrations of K,Ca,Mn,Fe,Cu,Zn,Rb and Sr were determined in Indian spices namely, pepper, clove, cardamom, cinnamon and cumin by Radioisotope excited Energy Dispersive X-ray Fluoresence method. The levels of K and Ca were highest in cinnamon and cumin and that of Mn was highest in clove and cinnamon. Rubidium and strontium were found in all spices except cinnamon. Chromium and titanium were found only in pepper. The level of toxicity and the significance of the above trace elements In the human diet are discussed.
引用
收藏
页码：264 / 265
页数：2
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