KMID : 1059520100540050551
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Journal of the Korean Chemical Society 2010 Volume.54 No. 5 p.551 ~ p.555
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SEM-EDS and ICP-AES Analysis of Common Food Additives
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Hussain, Raja Azadar
Yasmin, Farida Badshah, Amin
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Abstract
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Cinnamomum Iners (Darchini, Àð ¹Ù °èÇÇ), Elettaria Cardamomum (Elachi, ¹éµÎ±¸, ¼ÒµÎ±¸, Ä«´Ù¸ó, Ä«µµ¸ó), Punica Granatum (Anar Dana, ¼®·ù), Curcuma Longa (Haldi, Å͸޸¯, Åõ¸Þ¸¯, ½ÉȲ, ¿ï±Ý, ¿ï±ÝÀº, ÄÃÄí¸¶), Piper Nigrum (Kali Mirch, ÆäÆÛ, ÆäÆÛºí·¢, ÈÄÃß, ºí·¢ ÆäÆÛ), Syzygium aromaticum (Loung, Ŭ·Îºê, Á¤Çâ, Á¤Ç⳪¹«,), Capsicum Annum (Laal Mirch, Red Pepper), Mentha Arvensis (Pahari Podina), Curcuma Zedoaria (Kachur, °¡ÁêÃ÷, ºÀÃâ, ¾ÆÃâ, Ä¿Å¥¸Ó Á¦µµ) Zingiber officinale (Adrak, °Ç°, »ý°, ÁøÀú) 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.
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KEYWORD
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SEM-EDS, ICP-AES, Spices (Food additives for taste)
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