Zur Methodik der Elementspezies-Analytik in Lebensmitteln

Summary

Potentiometry with an ion-selective electrode as well as a cation-chelate-exchange procedure (combined with AAS) are presented as useful methods for the determination of stabilities of element species, for example of calcium in milk. The cation-exchange procedure is also applicable to other metals (e.g., magnesium) and other foodstuffs (e.g., meat extracts). New results of Ca- and Mg-extractabilities by the use of different aqueous extraction solutions (including enzymic solutions) are reported. Ultrafiltration, dialysis and gel-chromatography are further methods especially for the separation and analysis of protein-containing element species. Unoccupied binding fields can be detected after addition of Cu(II) ions by combination of gel chromatography and UV/VIS spectroscopy, as shown by example of rape-flour. The experiences gained in the analysis of element species in foodstuffs are combined to a strategy of analysis.