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Determination of microelements by ICP-OES after extraction by DGT technique
Habartová, Aneta ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This thesis is focused on determination of microelements (Cd, Co, Cu, Fe, Mn, Ni, Pb a Zn) in milk by optical emission spectrometry with inductively coupled plasma (ICP-OES) after extraction by Diffusion Gradients in Thin films technique (DGT) containing Chelex 100 resin gel and agarose diffusion gel. The optimalization of DGT in model metal solutions was verified by recommended basic tests. The performance of the DGT technique in the diluted milk matrix was verified. By DGT technique was determined only Zn in real milk matrix with concentration 3,74 ± 0,02 mg/l. The other microelements in the prepared eluate were at or below the limit of detection of the instrumental method. The obtained results were compared with the analysis of milk after microwave digestion by ICP-OES. However, these results were below the detection limit of the device too, only Zn with concentration 3,91 ± 0,16 mg/l was measured. For the future analysis of the selected microelements in milk by DGT technique, further optimization of the preconcentration technique is required, or use of a more sensitive instrumental method.
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Use of DGT technique for mercury determination in food liquid flavorings
Habartová, Aneta ; Reichstädter, Marek (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with varification of the use of the diffusive gradient in thin films technique (DGT) for food analysis. It focuses on testing a new type of sorption gel containing Purolite S924 as well, commercially available for mercury determination in food liquid flavorings. Theoretical part contents of characteristics and production of fish sauces are described analytical methods for mercury determination and DGT technique. Experimental part focused on optimization of preparation of sorption gel and validation DGT techniques for mercury determination in fish sauces. After validation DGT technique was successfully used for analysis real samples of fish sauces.
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Determination of microelements by ICP-OES after extraction by DGT technique
Habartová, Aneta ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This thesis is focused on determination of microelements (Cd, Co, Cu, Fe, Mn, Ni, Pb a Zn) in milk by optical emission spectrometry with inductively coupled plasma (ICP-OES) after extraction by Diffusion Gradients in Thin films technique (DGT) containing Chelex 100 resin gel and agarose diffusion gel. The optimalization of DGT in model metal solutions was verified by recommended basic tests. The performance of the DGT technique in the diluted milk matrix was verified. By DGT technique was determined only Zn in real milk matrix with concentration 3,74 ± 0,02 mg/l. The other microelements in the prepared eluate were at or below the limit of detection of the instrumental method. The obtained results were compared with the analysis of milk after microwave digestion by ICP-OES. However, these results were below the detection limit of the device too, only Zn with concentration 3,91 ± 0,16 mg/l was measured. For the future analysis of the selected microelements in milk by DGT technique, further optimization of the preconcentration technique is required, or use of a more sensitive instrumental method.
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Use of DGT technique for mercury determination in food liquid flavorings
Habartová, Aneta ; Reichstädter, Marek (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with varification of the use of the diffusive gradient in thin films technique (DGT) for food analysis. It focuses on testing a new type of sorption gel containing Purolite S924 as well, commercially available for mercury determination in food liquid flavorings. Theoretical part contents of characteristics and production of fish sauces are described analytical methods for mercury determination and DGT technique. Experimental part focused on optimization of preparation of sorption gel and validation DGT techniques for mercury determination in fish sauces. After validation DGT technique was successfully used for analysis real samples of fish sauces.
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