Minor and Trace Element Determination of Food Spices and Pulses of Different Origins by NAA and PAA |
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| Authors: | Y. Miyamoto A. Kajikawa J. H. Zaidi T. Nakanishi K. Sakamoto |
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| Affiliation: | (1) Division of Material Sciences, Graduate School for Natural Science and Technology, Japan;(2) Department of Chemistry, Faculty of Science, Kanazawa University, Kakuma, Kanazawa, 920-1192, Japan;(3) Division of Material Sciences, Graduate School for Natural Science and Technology, Japan;(4) Department of Chemistry, Faculty of Science, Kanazawa University, Kakuma, Kanazawa, 920-1192, Japan |
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| Abstract: | INAA, RNAA and IPAA were employed to determine upto 26 trace elements in 32 spices of 18 species and 16 pulses of 8 species originating from different localities. The results are compared with each other and the reported values. The concentration levels, their variations and the correlations of the analysed elements in these samples were also investigated. The variability of concentrations among the samples of different origin are small. The levels and ranges of the concentration are highly variable which are found to be characteristic to each element. High elemental correlations exist in some sets of elements, reflecting characteristics of chemical nature of elements and/or of their physiological functions. |
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