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Analysis of selenium in meats and meat products using INAA‐method
Author(s) -
Lee Okhee,
Chung Yongsam,
Moon Jongwha
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.916.15
Subject(s) - food science , neutron activation analysis , selenium , cooked meat , chemistry , food contaminant , food products , radiochemistry , organic chemistry
There are little reports on the Se nutritional status of Koreans because of deficient Se database on foods. Furthermore, accuracy of existing data is questionable because they were analysed by AAS or ICP methods which have large losses of Se during pre‐treatment process. This study was aimed to evaluate the Se contents in meat and meat products using INAA‐method. The Korean preferred meats and meat products were selected. To minimize contamination, all the instruments and storage tools were used after washing with HNO3. The homogenized food samples of 10~20g were freeze‐dried at temperature of − 60 C for 48~96 h. Subsequently, instrumental neutron activation analysis was employed to determine the contents of Se in the freeze‐dried food samples. Analytical quality control was conducted using NIST SRMs. The analysis limit of Se in foods by INAA was 0.01ppm. Se contents in meat and meat products were in the range of 100ug~0.01ug. These results showed that selenium contents in meat and meat products are varied. These results could be used to accumulate basic data for Se contents in Korean foods and evaluate the nutritional status of Korean