Badania zawartosci niektorych pierwiastkow w produktach spozywczych krajowego pochodzenia. Cz.XXIII. Zawartosc olowiu, kadmu, niklu, cynku, manganu, miedzi, zelaza i magnezu w wyrobach cukierniczych

W czekoladach, cukierkach oraz kilku innych rodzajach słodyczy oznaczono metodą atomowej spektrometrii absorpcyjnej zawartość ośmiu wybranych pierwiastków. Oceniono zawartość tych metali na tle danych z piśmiennictwa dotyczących tego typu produktów oraz porównano je z krajowymi normami dotyczącymi zawartości pierwiastków w produktach spożywczych.

Pb, Cd, Ni, Zn, Mn, Cu, Fe and Mg content in fourteen kinds of home-origin confectionery products were determined by flame atomic absorption spectrometry after the samples had been burnt at 450°C. Cadmium, lead and nickel were determined by flame AAS using ammonium-pyrrolidindithiocarbamate (APDC) as complexing agent and organic-phase 4-methyl-2-pentanone (MIBK). Zinc, manganese, copper, iron and magnesium contents were determined by flame AAS directly from the aqueous solution. Average concentrations of lead, cadmium and nickel were 0.055-0.442 mg/kg, 0.005-0.025 mg/kg, and 0.134-0.796 mg/kg, respectively. Manganese and copper concentrations were similar, 0.40-13.5 mg/kg and 0.50-16.2 mg/kg, respectively. Zinc concentrations were higher and ranged av. from 2.64 mg/kg to 38.7 mg/kg. Iron levels were similar or higher than those of zinc and ranged from 3.54 mg/kg to 74.3 mg/kg Magnesium content ranged from 52 mg/kg in filled candy to 1998 mg/kg in halwa. Concentrations of all elements in chocolate-based products containing nuts or sesame grain were significantly higher than those in essentially sugar-based products. The concentrations were found to be within the values specified by respective Polish standard for food products.