US EPA

8298207 

Journal Article 

Elemental analysis of condiments, food additives and edible salts using X-ray fluorescence technique 

Duggal, H; Bhalla, A; Kumar, S; Shahi, JS; Mehta, D 

2015 

35 

2 

126-133 

English 

The present study was undertaken to measure elemental composition of food additives, condiments and edible salts commonly used in savory dishes and cuisines. Himalayan pink salt, Sajji salt, Sajji kachwa salt, Black salt, Rock salt, Table salt, Iodised salts, Lahori salt, Aji-no-motto (Chinese salt) etc., were analysed. X-ray fluorescence technique (XRF) has been utilized for quantification due to its multielement analytical capability, lower detection limit, capability to analyze metals and non-metals alike and easy sample preparation. The analysis was performed by using sequential wavelength-dispersive (WD) XRF spectrometer based on endwindow Rh-anode tube using 4 kW generator (60 kV, 170 mA) and energy-dispersive (ED) XRF set up involving the 241Am radioactive source as an exciter. The iodine element in the iodised salts was calculated using the calibration curve plotted by spiking the control sample with NaIO3 following sequential dilution methodology. Recently an excessive quantity of Aji-no-motto was reported in fast food products. Its elemental composition was also recorded. Since the reports on mineral composition of the edible salts consumed in India are scarce so such studies are important to ascertain the safe quantity of their intake and associated health effects. © 2015, Global Research Online. All rights reserved. 

Calibration curve; Detection limit; End-window Rh-anode tube; Savory dishes; Sequential dilution