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Tin compounds in food-their distribution and determination

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dc.title Tin compounds in food-their distribution and determination en
dc.contributor.author Fišera, Miroslav
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Velichová, Helena
dc.contributor.author Fišerová, Lenka
dc.contributor.author Burešová, Pavla
dc.contributor.author Tvrzník, Pavel
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 13
utb.relation.issue 1
dc.citation.spage 369
dc.citation.epage 377
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1041
dc.relation.uri https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1041
dc.subject foods en
dc.subject HG-ICP-OES en
dc.subject HPLC-ETA-AAS en
dc.subject speciation of organotin en
dc.subject tin en
dc.description.abstract The aim of this work was optimization of the methods of trace-and ultratrace analysis, such as ICP-OES, ETA-AAS for charting the resources of individual forms of tin in foodstuffs. Increase of the sensitivity of the method of ICP-OES was achieved using the techniques of generation of hydrides, which was also optimized. Based on the information available on the occurrence of the different forms of tin, it appears that many of these organometallic compounds are contained in marine animals; attention has mainly focused on organisms such as marine fish, crustaceans, molluscs and algae. Tin compounds of predominantly inorganic origin can be found in foods and beverages which are packed in cans with a protective tin coating, too. The above mentioned methods have been applied to the analysis of selected beverages with low content of tin such as Coca Cola, Sprite, Fanta, Gambrinus 10°, PowerKing, and milk in the cans. Furthermore samples of animal origin as Sardines in oil, and Hunter's salami were examined, too. Prior to the determination of tin, samples need to be appropriately modified or analysed. Decomposition of the samples was done in the microwave system. Low pressure ion exchange chromatography with on-line detection of ICP-OES was used for separation of inorganic tin compounds. Separation of organically bound tin compounds was performed by HPLC on a column of ACE C-18, 3 µm, 15 cm x 1.0 mm with off-line detection by ETA-AAS. All of the above forms of tin compounds can be separated with this column. Due to the improvement in the detection of organically bounded tin, HPLC with identical ACE C-18 column coupled online for example with ICP-MS or spectrofluorimetry could be recommended. © 2019 Muhammad Arba et al. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009474
utb.identifier.obdid 43880606
utb.identifier.scopus 2-s2.0-85075367709
utb.source j-scopus
dc.date.accessioned 2019-12-20T12:39:22Z
dc.date.available 2019-12-20T12:39:22Z
dc.rights Attribution 3.0
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.ou Department of Food Analysis and Chemistry
utb.contributor.internalauthor Fišera, Miroslav
utb.contributor.internalauthor Velichová, Helena
utb.fulltext.affiliation Miroslav Fišera, Stanislav Kráčmar, Helena Velichová, Lenka Fišerová, Pavla Burešová, Pavel Tvrzník * Miroslav Fišera, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, Tel.: +420547218247, E-mail: fisera@hotskolabrno.cz, Tomas Bata University, Faculty of Technology, Department of Food Analysis and Chemistry, CZ-762 72 Zlín, Czech Republic, Tel.: +420 576038084, E-mail: fisera@ft.utb.cz ORCID: https://orcid.org/0000-0002-8962-9280 Stanislav Kráčmar, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, Tel.: +420 547218247, E-mail: kracmar@hotskolabrno.cz Helena Velichová, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, Tel.: +420 547218247, Tomas Bata University, Faculty of Technology, Department of Food Analysis and Chemistry, CZ-762 72 Zlín, Czech Republic, E-mail: velichova@ft.utb.cz velichova@hotskolabrno.cz, Lenka Fišerová, Brno University of Technology, Faculty of Chemistry, Institute for Chemistry and Technology of Environmental Protection, Purkyňova 118, CZ-612 00 Brno, Czech Republic, Tel.: +420 541149424, E-mail: fiserova@fch.vut.cz Pavla Burešová, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, Tel.: +420 547218247, E-mail: buresova@hotskolabrno.cz Pavel Tvrzník, College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, CZ-625 00 Brno, Czech Republic, Tel.: +420 547218247, E-mail: tvrznik@hotskolabrno.cz Corresponding author: *
utb.fulltext.dates Received: 8 February 2019 Accepted: 12 March 2019 Available online: 28 May 2019
utb.fulltext.sponsorship The research was implemented under the support of the operational Program called Research and Development for Innovations (Výzkum a vývoj pro inovace) that is co-funded by the European Fund for Regional Development (ERDF) and also subsidized from the state budget of the Czech Republic within the Centre of Polymer Systems Project (reg. n.: CZ.1.05/2.1.00/03.0111) and 2112 – Institutional Support for the Development of Research Organizations (Institucionální podpora na rozvoj výzkumné organizace). Project (ID 22738) subsidized by Brno University of Technology, granted by MŠMT.
utb.scopus.affiliation College of Business and Hotel Management Ltd., Institute of Gastronomy, Bosonožská 9, Brno, CZ-625 00, Czech Republic; Tomas Bata University, Faculty of Technology, Department of Food Analysis and Chemistry, Zlín, CZ-762 72, Czech Republic; Brno University of Technology, Faculty of Chemistry, Institute for Chemistry and Technology of Environmental Protection, Purkyňova 118, Brno, CZ-612 00, Czech Republic
utb.fulltext.projects CZ.1.05/2.1.00/03.0111
utb.fulltext.projects 2112
utb.fulltext.projects ID 22738
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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