Determination of nickel in hydrogenated fats and selected chocolate bars in Czech Republic
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- 作者：Lucie Dohnalovaa ; dohnalova.luc@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Pavel Bucekb ; pavel.bucek@uhk.cz" class="auth_mail" title="E-mail the corresponding author ; Petr Vobornikc ; petr.vobornik@uhk.cz" class="auth_mail" title="E-mail the corresponding author ; Vlastimil Dohnalb ; vlastimil.dohnal@uhk.cz" class="auth_mail" title="E-mail the corresponding author
- 关键词：Nickel ; Hydrogenated fats ; Microwave mineralization ; Atomic absorption spectrometry
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：456-460
- 全文大小：262 K
文摘
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Nickel amount in hardened fats and confectionery products was determined by AAS.
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Optimization and extensions of sample preparation method to all samples analyzed.
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Determined levels of nickel were lower than known amounts causing health problems.