State-of-the-art ion chromatographic determination of inorganic ions in food

Journal of Chromatography. a
P L BuldiniA Trifirò

Abstract

A review of the applications of ion chromatography (IC) to the determination of inorganic ions in food is presented. The most promising sample preparation techniques, such as accelerated solvent extraction, supercritical fluid extraction, solid-phase extraction, UV photolysis, microwave-oven digestion and pyrohydrolysis are discussed. Among the various inorganic anions, nitrogen, sulphur and phosphorus species and halides are widely determined in foods and to a lesser extent only, cyanide, carbonate, arsenic and selenium species are considered. IC determination of inorganic cations deals with ammonium ion, alkali, alkaline-earth, heavy and transition metals particularly and only a small amount of literature is found on the other ones, like aluminium and plantinum. A particular advantage of IC over traditional techniques is the simultaneous determination of several species.

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Citations

Jan 11, 2013·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·P LicataG mo Dugo
May 27, 2008·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Megumi Hamano-NagaokaTamio Maitani
May 27, 2008·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Megumi Hamano-NagaokaTamio Maitani
Dec 13, 2006·Journal of Chromatography. a·Christian DietzCarmen Cámara
Jun 10, 2003·Phytochemical Analysis : PCA·Tommaso R I CataldiSabino A Bufo
May 3, 2005·Journal of Pharmaceutical and Biomedical Analysis·Andrzej L Dawidowicz, Dorota Wianowska
Apr 20, 2006·Journal of Chromatography. a·Stefano PoleselloSilvano Cavalli
Jan 25, 2005·The Analyst·Brett Paull, Pavel N Nesterenko
Jul 1, 2010·Journal of Agricultural and Food Chemistry·Tomohiro Narukawa, Koichi Chiba

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