Zur Bestimmung von Selen in Kakaoprodukten

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.