Assessment of selenium content in tropical fish species using hydride generation atomic absorption spectrometry

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Nguyen Thanh-Nho, Le-Thi Anh-Dao, Le Quang-Huy, L. Huynh-Mai, Do Minh-Huy, N. Cong-Hau
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引用次数: 2

Abstract

The present work aimed to investigate the chemical sides in hydride generation atomic absorption spectrometry (HG-AAS) (i.e., a simple, low-cost, and sensitive approach) for selenium (Se) analysis in fish samples, and to assess the Se content in different tropical fish species. The limits of detection and quantification were of 0.25 and 0.75 µg/L, respectively, which were comparable to other similar methods employing HG-AAS. Good linearity (R2 = 0.9999) was achieved within Se concentrations (0.50 to 10.0 µg/L). Favourable repeatability (RSDr = 1.9%) and reproducibility (RSDR = 3.5%) were obtained. DORM-4, a certified reference material, was used to evaluate the accuracy of the analytical method, and there was no statistically significant difference between the certified and measured values at the confidence level of 95%. For 24 collected samples of tropical fish species, the Se contents in marine fish were generally higher than those in freshwater fish (1,131.2 – 2,109.5 vs. 119.7 – 472.1 µg/kg) with high recoveries obtained from all spiked samples (95.1 to 99.1%).
氢化物发生原子吸收光谱法测定热带鱼中硒的含量
本研究旨在探讨氢化物发生原子吸收光谱法(HG-AAS)(一种简单、低成本、灵敏的方法)分析鱼类样品中硒的化学成分,并对不同热带鱼中硒的含量进行评价。检测限为0.25µg/L,定量限为0.75µg/L,与采用HG-AAS的其他类似方法相当。在Se浓度(0.50 ~ 10.0µg/L)范围内线性良好(R2 = 0.9999)。获得了良好的重复性(RSDr = 1.9%)和再现性(RSDr = 3.5%)。采用经认证的标准物质DORM-4对分析方法的准确度进行评价,在95%的置信水平下,认证值与实测值之间无统计学差异。在24种热带鱼样品中,海鱼硒含量普遍高于淡水鱼(1131.2 ~ 2109.5 μ g/kg vs. 119.7 ~ 472.1 μ g/kg),且回收率均较高(95.1 ~ 99.1%)。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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