Determina??o de elementos essenciais maiores e tra?o em queijos por espectrometria de emiss?o at?mica com plasma de arg?nio induzido após digest?o parcial

摘要

Concentrations of Ca, Cr, Cu, Fe, K, Mg, Mn, Na, P and Zn in four different types of cheese (mozzarella, white cheese, prato and parmesan) were analyzed by inductively-coupled plasma optical emission spectrometry (ICP-OES) after partial digestion (HCl hydrolysis) and total digestion of organic matter (dry ashing). The results obtained for most of the elements analyzed here by the partial digestion (HCl hydrolysis) and dry ashing methods were found to be statistically congruent, demonstrating the promising potential of the partial digestion method in routine analyses.