Vorkommen von Selen in Lebensmit- teln tierischer Herkunft des Schweizer Marktes

摘要

The selenium (Se) concentration of about 460 food samples of animal origin from the Swiss market (1996/98) was analyzed (high-pressure-asher [hno_3, 260 deg. C, 90 min], atomic fluorescence spectrometry). The medians of the Se concentrati- on (μg/g; dry matter) of products of Swiss origin show the following decreasing or- der: calf-kidney (4.50) > fish, including shellfish (1.31) ≈ calf-liver (1.12) ≈ hen's egg (0.93) > chicken (0.58) > pork (0.40) > veal, beef (0.25) ≈ sheep (0.25) > vegetable meat substitutes (0.17) ≈ biologically produced beef (0.14) > cow's milk (0.07).