Premium
Determination of calcium, potassium, chlorine, sulphur and phosphorus in foodstuffs by X‐ray fluorescence spectrometry
Author(s) -
King Richard T.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280709
Subject(s) - chlorine , potassium , chemistry , phosphorus , sulfur , calcium , mass spectrometry , x ray fluorescence , fluorescence , chromatography , organic chemistry , physics , quantum mechanics
A rapid quantitative X‐ray spectrometric method of analysis for calcium, potassium, chlorine, sulphur and phosphorus, previously used for analysing meat, has been applied to a wide variety of foodstuffs. Sixty‐seven samples of various foods have been analysed and the results are in good agreement with those obtained by standard chemical methods. The proposed method enables 10–15 samples to be analysed for at least five elements by one person in a day.