Home > Chocolate, Technology > Launch of new method for analysis of cadmium in chocolate

Launch of new method for analysis of cadmium in chocolate

July 2nd, 2010

Thermo Fisher Scientific has announced a new method for simple and accurate analysis of cadmium in chocolate. The Thermo Scientific iCE 3500 atomic absorption spectrometer allows simple analysis of this trace element, while Thermo Scientific SOLAAR software enables easy method development.

Samples were analyzed following a simple digestion procedure, and matrix matched standards were used to accurately determine cadmium concentration. The Graphite Furnace TeleVision (GFTV) capability of the iCE 3500 also aids method development as sample deposition and sample drying can be viewed in real-time inside the cuvette.

Experimental results revealed that cadmium was accurately detected in all analyzed chocolate samples at concentration levels well below recommended limits for cadmium in foodstuffs.

The method is detailed in an application note entitled “The Analysis of Cadmium in Chocolate by Graphite Furnace Atomic Absorption Spectrometry,” which is available to download at www.thermoscientific.com/App-Note-43034.

Cadmium is a heavy metal used in a number of applications and the main chocolate ingredients such as milk, cocoa and fats are potential sources of cadmium. Chocolate samples should be therefore be analysed accurately to ensure consumer safety.

The provisional tolerable weekly intake (PTWI) of cadmium is seven ?g/kg body weight. The recommendation however, is to limit cadmium intake as much as possible because it offers no nutritional benefit. Typical maximum levels of cadmium in foodstuffs are currently between 0.05 and 0.2 mg/kg wet weight.

Share

Chocolate, Technology , , ,

Comments are closed.