POSSIBILITIES OF X-RAY-FLUORESCENCE ANALYSIS IN THE STUDY OF MICROELEMENT COMPOSITION OF FOOD AND RAW MATERIALS
Abstract
The review article is devoted to the method of X-ray fluorescence analysis (XRFA) of microelement composition of raw materials and food products, which allows carrying out precise and multi-trace element study. A brief description of the physical basics of the method, the sensitivity limits and a comparison with other methods of trace elements analysis, the results of the XRFA of fast food samples, drinking water, freshwater fish, infant formula, vegetables and fruits are given. Application of the method in the food industry is justified on the example of XRFA of milk and dairy products. Attention is drawn to the possibility of metals contamination control in the preservation of foods by XRFA. Characteristics of major XRFA devices presented on the CIS area are given.
About the Authors
T. K. Krupskaya
Гродненский государственный университет имени Янки Купалы
Belarus
Belarus
L. P. Loseva
Гродненский государственный университет имени Янки Купалы
Belarus
Belarus
S. S. Anufrik
Гродненский государственный университет имени Янки Купалы
Belarus
Belarus
A. G. Moiseenok
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
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Review
For citations:
Krupskaya T.K., Loseva L.P., Anufrik S.S., Moiseenok A.G. POSSIBILITIES OF X-RAY-FLUORESCENCE ANALYSIS IN THE STUDY OF MICROELEMENT COMPOSITION OF FOOD AND RAW MATERIALS. Food Industry: Science and Technology. 2013;(4):36-44. (In Russ.)
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