Determination of Inorganic Bromide Content in Several Vegetable Foods
2007
Baso-Cejas, E | Brito, G | Díaz, C | Peña-Méndez, E. M
The phenol red spectrophotometric method has been studied and applied as an inexpensive screening method for the determination of bromide in vegetables samples. The concentration of bromide ranged from 3.65 to 14.42 mg kg-¹ in capsicum, 4.50 to 9.30 mg kg-¹ in potatoes, and 3.63 to 19.02 mg kg-¹ in fungi. The content of inorganic bromide in the studied vegetables was found to be below the maximum concentration of residues established by Spanish legislation (20 mg kg-¹).
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书目信息
出版者
New York : Springer-Verlag
其它主题
Red phenol method; Laws and regulations; Inorganic bromide; Phenolsulfonphthalein; Spectrum analysis
语言
英语
类型
Journal Article; Text
2024-02-28
MODS