Abstract
İn a total number of 26 canned vegetable samples produced by different firms, the amounts of zinc, lead and tin were determined.
No direct relation could be found between metal ion concentrations and the PH and salt contents of the samples. The amounts of tin and zinc were, generaliy Iower, whereas lead concentrations were higher than ihose of International maximum permissible levels.
References
- 1. Zohm H : Determination of tin and iron in canned vegetables and fruit juices, Z Le bensmittelunters U Foi•sch 149 : 30, 1972
- 2. Zurlo N, Meshia E : Microdeterminatione titrimetrica del piombocan dithizone mell'a,ria e nei materiali biologici, Clinica del lavore deli' Universitat di Hano 45 : 12, 1954
- 3. Glathe M : Colorimetric determination of small amounts of tin in canned foods, ChemMikrobiol Lebensm 3 : 125, 1974
- 4. Deguchi M, Smuda Y, Yashiki M : Spectrophotometric determination of tin in canned foods with catechol violet, J Hyg Chem 20 : 233, 1974
- 5. Eyrich W : Determination of tin in canned fruit, and vegetables, Dt Lebensmitt Rdsch 68 : 280, 1972
- 6. Snodin D : Rapid method for the determination of lead in fruit juice and other beverages, J Ass Publ Analysts 11 : 47, 1973
- 7. Hoover W L : Collabörative study of a method for determining lead in plant animal products, J Ass Off Analyt Chem 55 : '737, 1972
- 8. Lachia M, Robles J : Influence of the method of mineralisation of samples in the analysis of þlant materials, An Edafol Agrobiol 33 : 91, 1974
- 9. Şentürk A : Besinlerin nitelik kontrolünde atomik absorpt,iyon spektrofotometresinin uygulamxl, Spektroskopi Dergisi 1 : 89, 1975
- 10. Joint FAO/WHO Food Standart Programme. Codex Alimentarius Commission List of Maximum Levels Recommended for Contaminants by the Joint l FAO/WHO Codex Ali mentarius Commission First Series Ca-C, Fal 2,' 1973
Abstract
Türkiye'de üretilen değişik firmalara ait 26 tane sebze konservesinde çinko, kurşun ve kalay miktarları tayin edildi. Ayrıca, konserve suyundaki klörür ve sodyum iyonları ile PH nın, bulunan değerlere etkisi araştırıldı. Konserve suyundaki tuz miktarları ve PH değerleri ile ağır metal iyonlarının konsantrasyonları arasında bir ilişki bulunamadı. Tayin edilen kalay ve çinko miktarları genellikle Uluslararası standart değerlerin altında, kurşun miktarları ise, Uluslararası standart değerlerin çok üzerinde bulundu.
References
- 1. Zohm H : Determination of tin and iron in canned vegetables and fruit juices, Z Le bensmittelunters U Foi•sch 149 : 30, 1972
- 2. Zurlo N, Meshia E : Microdeterminatione titrimetrica del piombocan dithizone mell'a,ria e nei materiali biologici, Clinica del lavore deli' Universitat di Hano 45 : 12, 1954
- 3. Glathe M : Colorimetric determination of small amounts of tin in canned foods, ChemMikrobiol Lebensm 3 : 125, 1974
- 4. Deguchi M, Smuda Y, Yashiki M : Spectrophotometric determination of tin in canned foods with catechol violet, J Hyg Chem 20 : 233, 1974
- 5. Eyrich W : Determination of tin in canned fruit, and vegetables, Dt Lebensmitt Rdsch 68 : 280, 1972
- 6. Snodin D : Rapid method for the determination of lead in fruit juice and other beverages, J Ass Publ Analysts 11 : 47, 1973
- 7. Hoover W L : Collabörative study of a method for determining lead in plant animal products, J Ass Off Analyt Chem 55 : '737, 1972
- 8. Lachia M, Robles J : Influence of the method of mineralisation of samples in the analysis of þlant materials, An Edafol Agrobiol 33 : 91, 1974
- 9. Şentürk A : Besinlerin nitelik kontrolünde atomik absorpt,iyon spektrofotometresinin uygulamxl, Spektroskopi Dergisi 1 : 89, 1975
- 10. Joint FAO/WHO Food Standart Programme. Codex Alimentarius Commission List of Maximum Levels Recommended for Contaminants by the Joint l FAO/WHO Codex Ali mentarius Commission First Series Ca-C, Fal 2,' 1973
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Clinical Chemistry |
| Journal Section | Research Article |
| Authors | |
| Publication Date | September 30, 1980 |
| IZ | https://izlik.org/JA89EW79JW |
| Published in Issue | Year 1980 Volume: 33 Issue: 3 |