Determination of elements in cereals, pseudocereals, and legumes by microwave plasma-atomic emission spectrometry

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-30 Epub Date: 2024-09-17 DOI:10.1016/j.fochx.2024.101844

Jessica L. Braden , Emily F. Klarquist , Julianne A. Kellogg

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Abstract

A novel method for multi-element analysis in cereals, pseudocereals, and legumes was developed for principal (calcium, magnesium, potassium, and phosphorus) and trace (manganese, zinc, iron, copper, and aluminum) element determination using a microwave plasma-atomic emission spectrometer (MP-AES). The method was validated using certified reference analyte values from durum wheat (DUWF-1), corn bran (BRAN-1), quinoa (KINO-1), rice (SRM 1568b), and soy (SRM 3234). Spike recoveries were assessed using field-grown crops that represent staple and minor crops with variable matrix compositions. A closed-vessel microwave-assisted digestion method consisting of 12 mL of deionized water, 2 mL of HNO3, and 2 mL of H2O2 was efficient for the mineralization of all crops. Acceptable measurement agreement was achieved between certified and determined values for all reference materials with recovery ranges from 89 to 120 percent. Plant breeders can use the method to develop and screen crops for improved nutrient density.

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用微波等离子体-原子发射光谱法测定谷物、假谷物和豆类中的元素

利用微波等离子体原子发射光谱仪（MP-AES）开发了一种新型的谷物、假谷物和豆类多元素分析方法，用于测定主元素（钙、镁、钾和磷）和痕量元素（锰、锌、铁、铜和铝）。使用硬质小麦 (DUWF-1)、玉米麸 (BRAN-1)、藜麦 (KINO-1)、大米 (SRM 1568b) 和大豆 (SRM 3234) 的认证参考分析值对该方法进行了验证。使用田间种植的农作物对穗回收率进行了评估，这些农作物代表了基质成分各异的主要农作物和次要农作物。由 12 毫升去离子水、2 毫升 HNO3 和 2 毫升 H2O2 组成的密闭容器微波辅助消解法对所有作物的矿化都很有效。所有参考材料的认证值和测定值之间都达到了可接受的测量一致性，回收率范围在 89% 到 120% 之间。植物育种人员可利用该方法开发和筛选作物，以提高养分密度。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.