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Journal of the Korean Chemical Society (JKCS)

ISSN 1017-2548(Print)
ISSN 2234-8530(Online)
Volume 54, Number 5
JKCSEZ 54(5)
October 20, 2010 

 
Title
SEM-EDS and ICP-AES Analysis of Common Food Additives

보통의 식품첨가제의 SEM-EDS와 ICP-AES 분석
Author
Raja Azadar Hussain, Farida Yasmin, Hamid Nawaz, Amin Badshah*

Raja Azadar Hussain, Farida Yasmin, Hamid Nawaz, Amin Badshah*
Keywords
SEM-EDS, ICP-AES, 향신료(맛을 위한 식품첨가제) , SEM-EDS, ICP-AES, Spices (Food additives for taste)
Abstract

Cinnamomum Iners (Darchini, 쟈 바 계피), Elettaria Cardamomum (Elachi, 백두구, 소두구, 카다몬, 카도몬), Punica Granatum (Anar Dana, 석류), Curcuma Longa (Haldi, 터메릭, 투메릭, 심황, 울금, 울금은, 컬쿠마), Piper Nigrum (Kali Mirch, 페퍼, 페퍼블랙, 후추, 블랙 페퍼), Syzygium aromaticum (Loung, 클로브, 정향, 정향나무,), Capsicum Annum (Laal Mirch, Red Pepper), Mentha Arvensis (Pahari Podina), Curcuma Zedoaria (Kachur, 가쥬츠, 봉출, 아출, 커큐머 제도) Zingiber officinale (Adrak, 건강, 생강, 진저) and Garam Masala (Hot Spice, a mixture) have been analyzed in the present work for their metallic components with the help of SEM-EDS and ICP-AES. Minor concentrations have been determined with ICP-AES and major concentrations with the help of SEM-EDS.

Page
551 - 555
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