Artigo
Determination of inorganic nutrients in wheat flour by laser-induced breakdown spectroscopy and energy dispersive X-ray fluorescence spectrometry
Fecha
2014-10-01Registro en:
Spectrochimica Acta Part B-atomic Spectroscopy. Oxford: Pergamon-Elsevier B.V., v. 100, p. 129-136, 2014.
0584-8547
10.1016/j.sab.2014.08.025
WOS:000343853400021
Autor
Peruchi, Lidiane Cristina
Nunes, Lidiane Cristina
Arantes de Carvalho, Gabriel Gustinelli
Bueno Guerra, Marcelo Braga
Almeida, Eduardo de
Rufini, Iolanda Aparecida
Santos Jr., Dário [UNIFESP]
Krug, Francisco Jose
Institución
Resumen
Laser-induced breakdown spectroscopy (LIBS) and energy dispersive X-ray fluorescence spectrometry (EDXRF) were evaluated for the determination of P, K, Ca, Mg, S, Fe, Cu, Mn and Zn in pressed pellets of wheat flours. EDXRF and LIBS calibration models were built with analytes mass fractions determined by inductively coupled plasma optical emission spectrometry after microwave-assisted acid digestion in a set of 25 wheat flour laboratory samples. Test samples consisted of pressed pellets prepared from wheat flour mixed with 30% mm-1 cellulose binder. Experiments were carried out with a LIBS setup consisted of a Q-switched Nd:YAG laser and a spectrometer with Echelle optics and ICCD, and a benchtop EDXRF system fitted with a Rh target X-ray tube and a Si(Li) semiconductor detector. the correlation coefficients from the linear calibration models of P, K, Ca, Mg, S, Fe, Mn and Zn determined by LIBS and/or EDXRF varied from 0.9705 for Zn to 0.9990 for Mg by LIBS, and from 0.9306 for S to 0.9974 for K by EDXRF. the coefficients of variation of measurements varied from 1.2 to 20% for LIBS, and from 03 to 24% for EDXRF. the predictive capabilities based on RMSEP (root mean square error of prediction) values were appropriate for the determination of P, Ca, Mg, Fe, Mn and Zn by LIBS, and for P, K, S, Ca, Fe, and Zn by EDXRF. in general, results from the analysis of NIST SRM 1567a Wheat flour by LIBS and EDXRF were in agreement with their certified mass fractions. (C) 2014 Elsevier B.V. All rights reserved.