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Zur Bestimmung von Selen in Kakaoprodukten

On the determination of Selenium in cocoa products
: Radosevic, A.; Knezevic, G.; Berghammer, A.

Zucker- und Süßwaren Wirtschaft 48 (1995), No.7/8, pp.317
ISSN: 0373-0204
Journal Article
Fraunhofer ILV ( IVV) ()
AAS-method; AAS-Methode; ashing under pressure; Bestimmung; cocoa product; determination; Druckaufschluß; Schokolade; Selen; selenium

In the following a survey is given on the problem of detection and occurance of selenium in cocoa products. A method of sample preparations procedere and AAS measurement is presented. The method was tested by standards reference materials BCR 60 and BCR 61. A comparison of selenium contents of raw cocoa with the finished cocoa products (milk-, semi-sweet- and bitter-sweet chocolate) was in good agreement with literature.