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http://dx.doi.org/10.5012/jkcs.2010.54.5.551

SEM-EDS and ICP-AES Analysis of Common Food Additives  

Hussain, Raja Azadar (Department of Chemistry Quaid-i-Azam University)
Yasmin, Farida (Department of Chemistry Quaid-i-Azam University)
Nawaz, Hamid (Department of Chemistry Quaid-i-Azam University)
Badshah, Amin (Department of Chemistry Quaid-i-Azam University)
Publication Information
Journal of the Korean Chemical Society / v.54, no.5, 2010 , pp. 551-555 More about this Journal
Abstract
Cinnamomum Iners (Darchini, 쟈 바 계피), Elettaria Cardamomum (Elachi, 백두구, 소두구, 카다몬, 카도몬), Punica Granatum (Anar Dana, 석류), Curcuma Longa (Haldi, 터메릭, 투메릭, 심황, 울금, 울금은, 컬쿠마), Piper Nigrum (Kali Mirch, 페퍼, 페퍼블랙, 후추, 블랙 페퍼), Syzygium aromaticum (Loung, 클로브, 정향, 정향나무,), Capsicum Annum (Laal Mirch, Red Pepper), Mentha Arvensis (Pahari Podina), Curcuma Zedoaria (Kachur, 가쥬츠, 봉출, 아출, 커큐머 제도) Zingiber officinale (Adrak, 건강, 생강, 진저) 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.
Keywords
SEM-EDS; ICP-AES; Spices (Food additives for taste);
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