Determination of magnesium in food (in Galicia)
1985
Basandre Pampin, M.I. | Bermejo Martinez, F. (Santiago Univ. (Spain). Facultad de Quimicas)
Using Atomic Absorption Spectrophotometry the magnesium content of 98 food samples has been determined following the dry destruction of the organic material. The good reproduction, precision and recuperation possibilities of the method used were proved. The average values obtained, expressed in mg Mg/g dry sample, are the following: dairy products 0,51 (notably yoghurt with 0,80); fish and shellfish 1,46; tinned fish and shellfish 1,36 (notably cockles and clams in brine with 3,85 and 2,24 respectively); meat and by-products 0,61; eggs 0,39; vegetables 1,85 (notably chard, apples and pears with 6; 0,38 and 0,45 respectively) and bread 0,71. These values are in keeping, in general with those quoted in the bibliography
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