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KMID : 1024420150190020161
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Food Engineering Progress
2015 Volume.19 No. 2 p.161 ~ p.166
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Determination of Phosphorus in Foods by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES)
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Hwang Jin-Bong
Jang Hae-Won
Namgung Bae
Oh Mi-Ra
Kim So-Young
Seo Dong-Won
Kim Se-Na
Choi Young-Min
Nam Jin-Sik
Yang Mi-Ok
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Abstract
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The analytical method for the determination of phosphorus in foods was validated by inductively coupled plasma optical emission spectrometry (ICP-OES) in terms of precision, accuracy, recovery efficiency and linearity. Regression analysis revealed good correlation coefficient, higher than 0.999. Recovery efficiencies of the minerals ranged from 90.36% to 110.63%, and the limit of detection (LOD) and the limit of quantification (LOQ) were 0.0745 mg/kg and 0.2482 mg/kg, respectively. The value of inter-day and intra-day ranged from 1.43 to 3.23% and from 0.40 to 1.77%. The recovery efficiencies ranged from 97.8 to 110.6%. The method was also compared with Molybdenum blue colorimetric method using certified and statistically significant difference was also not observed in the between two different analytical methods. The ICP-OES method was applied to phosphorus determination in commonly consumed foods. The obtained results suggest that the method verified in the present study may be used as an official analytical method for clear understanding of phosphorus database for national health promotion.
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KEYWORD
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phosphorus , foods , ICP-OES , Molybdenum blue colorimetric , microwave digestion
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