X-Ray fluorescence analysis of trace elements in fruit juice |
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| Affiliation: | 1. Division of Food Sciences, School of Biosciences, University of Nottingham, Nottingham, LE12 5RD, UK;2. Department of Chemical and Biological Sciences, School of Applied Sciences, University of Huddersfield, Huddersfield, HD1 3DH, UK;3. Department of Microbiology, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt;4. Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand;5. Faculty of Sciences, Department of Chemistry, A Coruña University, A Zapateira, 15071, A Coruña, Spain |
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| Abstract: | X-Ray fluorescence spectrometry is applied to the determination of trace elements in fruit juice characterized by a high content of sugar and other soluble solid substances. Samples are prepared by evaporation, carbonization and pressing into discs. The synthesis of standards is described in detail. All element concentrations are directly estimated from linear calibration curves obtained without any matrix correction. The results of the analysis are in good agreement with those given by inductively coupled plasma-atomic emission spectrometry and atomic absorption spectrometry techniques. |
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