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. 2016 Sep 15:207:1-5.
doi: 10.1016/j.foodchem.2016.03.067. Epub 2016 Mar 21.

Validation and comparable analysis of aluminum in the popular Chinese fried bread youtiao by wavelength dispersive XRF

Hongying Hua  1 , Xiaofei Jiang  1 , Shimin Wu  2
Affiliations

Validation and comparable analysis of aluminum in the popular Chinese fried bread youtiao by wavelength dispersive XRF

Hongying Hua et al. Food Chem. .

Abstract

Aluminum (Al) is an element in alum commonly used as a raising agent for Chinese flour products, especially for a typical fried food youtiao. In the present study, the feasibility of wavelength dispersive X-ray fluorescence spectrometry (WDXRF) for analysis of aluminum levels in youtiao was examined. Youtiao samples spiked with known amounts of aluminum were used for calibration. Linearity, accuracy, precision, and detection and quantification limits were tested, based on three calibration curves. For further validation, test youtiao samples were analyzed by both WDXRF and inductively coupled plasma optical emission spectrometry (ICP-OES). Comparison of the two methods showed that measurement performance was not significantly different. Taken together, these results indicate that WDXRF can form the basis of a rapid and simple methodology for measuring the aluminum content of youtiao, and that it is a good candidate for replacing ICP-OES for analyzing Al-containing flour products.

Keywords: Aluminum; Flour products; Inductively coupled plasma optical emission spectrometry; Wavelength dispersive X-ray fluorescence; Youtiao.

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