PubAg

Main content area

A fast and feasible method for Br and I determination in whole egg powder and its fractions by ICP-MS

Author:
Toralles, Isis Gonçalves, Coelho Jr., Gilberto Silva, Costa, Vanize Cadeira, Cruz, Sandra Meinen, Flores, Erico Marlon Moraes, Mesko, Marcia Foster
Source:
Food chemistry 2017 v.221 pp. 877-883
ISSN:
0308-8146
Subject:
atomic absorption spectrometry, bromine, detection limit, egg albumen, eggs, iodine, microwave treatment, normal values
Abstract:
A method for Br and I determination in whole egg powder and its fractions (egg white and yolk) was developed by combining microwave-induced combustion (MIC) and inductively coupled plasma mass spectrometry (ICP-MS). Using the MIC method, 350mg of whole egg powder and its fractions were efficiently digested using 50mmolL−1NH4OH as an absorbing solution. The limits of detection for Br and I using the MIC method followed by ICP-MS determination were 0.039 and 0.015μgg−1, respectively. Using the proposed method, agreements with the reference values between 97 and 104% for Br and I were obtained by analysis of reference material NIST 8435. Finally, it was possible to observe that Br concentration (4.59–5.29μgg−1) was higher than I (0.150–2.28μgg−1) for all the evaluated samples.
Agid:
6109182