Determination of Minerals in Commercial Tofu by Atomic Absorption Spectrophotometry and Flame Spectrophotometry

  • TANAKA Satoko
    Kobe Women's Junior College, Department of Food and Nutritional Science
  • CHAYAMA Kenji
    Konan University, Faculty of Science and Engineering, Department of Chemistry of Functional Molecules

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  • 原子吸光光度法と炎光光度法を用いる市販豆腐のミネラル含有量の分析
  • アナリティカルレポート 原子吸光光度法と炎光光度法を用いる市販豆腐のミネラル含有量の分析
  • アナリティカルレポート ゲンシ キュウコウ コウドホウ ト エンコウ コウドホウ オ モチイル シハン トウフ ノ ミネラル ガンユウリョウ ノ ブンセキ

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The determination of the mineral contents, in some commercially available tofu by atomic absorption spectrophotometry and flame spectrophotometry was examined. The mineral contents in Kinugoshi and Momen -tofu were compared with the values of the standard table of food composition. It was found that the contents of minerals were higher than the values of the table, except that Ca values was lower. Comparing the mineral contents between the Kinugoshi and Momen -tofu, contents of Na, K, and Mg were higher in the Kinugoshi -tofu, and contents of Fe, Zn, and Ca were higher in the Momen -tofu. This fendency was consistent with the table with the exception of Na.<br>



    BUNSEKI KAGAKU 55 (1), 55-59, 2006

    The Japan Society for Analytical Chemistry

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