Influencia del tratamiento de muestra y material de envasado, para la determinación de elementos minerales en zumos.
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2016-07-18
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Jaén: Universidad de Jaén
Resumen
En este Trabajo Fin de Grado, se va a desarrollar un trabajo de investigación en el laboratorio, para determinar distintos elementos minerales en muestras de zumo, envasados en distintos materiales. Consiste en la aplicación de distintos tratamientos químicos a todas las muestras (tres), con el fin de conocer cuál es el mejor para la extracción de 18 analitos de la matriz de las distintas muestras de zumo analizadas. A continuación, se lleva a cabo la determinación cuantitativa mediante ICP-MS. Adicionalmente, se ha hecho una pequeña revisión bibliográfica y estudio sobre la composición mineral de los alimentos y en particular de los zumos de fruta. Se ha finalizado con un estudio basado en conclusiones sobre los resultados obtenidos.
This end of degree project develops a work of laboratory investigation, to determine different mineral elements in samples of juice in different packaging materials. It consists on the application of different chemical treatments to all the samples (three), in order to know which one is the best for the extraction of 18 matrix analytes of the different samples of juice analyzed. Later, the quantitative determination is carried out by means of ICP-MS. Previously, a brief bibliographic review and a study on the mineral composition of the food and especially of the juices of fruit have been done. Finally a study based on conclusions on the obtained results is carried out.
This end of degree project develops a work of laboratory investigation, to determine different mineral elements in samples of juice in different packaging materials. It consists on the application of different chemical treatments to all the samples (three), in order to know which one is the best for the extraction of 18 matrix analytes of the different samples of juice analyzed. Later, the quantitative determination is carried out by means of ICP-MS. Previously, a brief bibliographic review and a study on the mineral composition of the food and especially of the juices of fruit have been done. Finally a study based on conclusions on the obtained results is carried out.