Chemiluminescencja jako metoda analityczna

• Autorzy: Szterk A. , Lewicki P. P.

Warianty tytułu

EN

Chemiluminiscence as analytical metod

• Języki publikacji: PL

Abstrakty

PL

W artykule opisano kilka typów reakcji chemiluminescencyjnych oraz ich zastosowanie do analizowania substancji obecnych w żywności. Przedstawiono wady i zalety metod chemiluminescencyjnych jako technik analitycznych. Omówiono specyficzne zastosowania chemiluminescencji do oznaczania związków azotowych, cukrów, produktów utlenienia żywności, hormonów anabolicznych, metabolitów, metali i innych związków występujących w żywności, a także możliwości i limity detekcji wybranych analizowanych składników żywności w reakcjach chemiluminescencyjnych.

EN

Various types of chemiluminescent reactions are described. Applications of chemiluminescence in analysis of substances of food interest are surveyed. The advantages, disadvantages and prospects for chemiluminescence assays are discussed. Specific applications in the determination of N-nitroso compounds, sugars, food oxidants, hormonal anabolics and metabolites, metals and other compounds, being interesting from food point of view are discussed. Possibilities and detection limits of the selected analyzed food components in chemiluminescent reactions are also evaluated.

Słowa kluczowe

PL

chemiluminescencja; analiza składników żywności

EN

chemiluminescence; analysis of components of food

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2008
• Tom: T. 62, nr 7
• Strony: 38--41
• Opis fizyczny: Bibliogr. 55 poz.

Twórcy

autor

Szterk A.

autor

Lewicki P. P.

• Wydział Nauk o Żywności SGGW, Warszawa

Bibliografia

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