English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

An analytical method using liquid chromatography with inductively coupled plasma mass spectrometry (LC-ICP-MS) for the determination of trivalent chromium (Cr(III)) and hexavalent chromium (Cr(VI)) in dried edible fungi was established. Edible fungi sample was ashed by a microwave ashing system and Na2 EDTA was added to the ashing sample to stabilize the Cr(III). An anion exchange column (250 mm x 4.6 mm, 10 microm) with a 60 mmol/L nitric acid (pH 9.3) solution as mobile phase was used for the separation and using ICP-MS as a detector for the determination of trivalent chromium and hexavalent chromium. The calibration curves were linear in the range of 0.5-50 microg/L and the correlation coefficients were 0. 999 9 for Cr(III) and Cr(VI). The average recoveries of Cr(III) and Cr(VI) ranged from 78.0% to 90.7% with the relative standard deviations (RSDs, n = 6) less than 4%. The limits of quantification (LOQ) of Cr(III) and Cr(VI) were 0.5 microg/L. The method is efficient, reliable and sensitive, and can meet the requirement for the determination of Cr(III) and Cr(VI) in dried edible fungi.

sepu/chinese journal of chromatography

Determination of trivalent chromium and hexavalent chromium in dried edible fungi by microwave ashing-liquid chromatography with inductively coupled plasma mass spectrometry