Evaluation of different wet digestion parameters of tomato preparation for elemental analysis by ICP-OES and ICP-MS

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dc.contributor.advisorKovács, Béla Róbert
dc.contributor.authorXhaka, Artiola
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-05-06T08:34:40Z
dc.date.available2020-05-06T08:34:40Z
dc.date.created2020-05-04
dc.description.abstractThe research aim was to determine the most suitable parameters of wet digestion method for preparation of tomato samples for elemental concentration analysis, performed by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma mass spectrometry (ICP-MS). The elements evaluated gave different concentration values in tomato samples with different digestion parameters. In tomato samples digested with HNO3 the best digestion parameters which provided the highest concentration values were 5 ml HNO3 and 1g dry weight. The same amount of dry weight was also the most optimum parameter in case of tomato samples digested with 10 ml HCl. When comparing two types of acids used, HNO3 was more optimal for digestion of tomato samples.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent44hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/285833
dc.language.isoenhu_HU
dc.subjecttomatohu_HU
dc.subjectsample preparationhu_HU
dc.subjectwet digestionhu_HU
dc.subjectdigestion parametershu_HU
dc.subjectelemental analysishu_HU
dc.subjectICP-OEShu_HU
dc.subjectICP-MShu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleEvaluation of different wet digestion parameters of tomato preparation for elemental analysis by ICP-OES and ICP-MShu_HU
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