RATIONALE To increase the consumption of egg powder and its fractions a suitable quality control method is required to obtain more information on its nutritional composition. The proposed method enables the quantification of important elements for the functioning of the human organism, such as halogens and sulfur, in egg powder and its fractions. METHODS Up to 350 mg of egg powder or its fractions (egg white powder and egg yolk powder) were digested by microwave-induced combustion using 20 bar pressure of oxygen. The analytes were absorbed in 100 mmol L-1 of NH4 OH solution. The determination of halogens (chlorine, bromine, fluorine, and iodine) and sulfur was performed in a single analysis using ion chromatography with conductivity detection coupled to mass spectrometry. RESULTS Using the proposed method, spike recoveries between 99% and 104% for all analytes were obtained, and results agreed with certified values of reference materials (agreements were between 100% and 109%). The relative standard deviations were below 8%. The variation in elemental concentration over a wide range in different fractions (whole egg powder, egg white powder, and egg yolk powder) and different brands was also observed. CONCLUSIONS The proposed method provides reliable information about minerals in whole egg powder and its fractions, contributing to better quality control of these products. Because these food products are widely consumed, these results suggest the safe ingestion levels of these elements.

中文翻译：

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离子色谱与质谱联用，是测定蛋粉及其级分中卤素和硫的一种强大技术。

理由为了增加鸡蛋粉及其级分的消耗，需要一种适当的质量控制方法来获取有关其营养成分的更多信息。所提出的方法能够量化蛋粉及其级分中对人类机体起作用的重要元素，例如卤素和硫。方法通过微波诱导的燃烧，在20 bar的氧气压力下，可消化多达350 mg的蛋粉或其级分（例如蛋清粉和蛋黄粉）。将分析物吸收在100 mmol L-1的NH4 OH溶液中。卤素（氯，溴，氟和碘）和硫的测定使用离子色谱仪，通过电导检测与质谱联用的单一分析法进行。结果使用提出的方法，所有分析物的加标回收率均在99％至104％之间，结果与标准物质的认证值一致（协议介于100％至109％之间）。相对标准偏差低于8％。还观察到不同浓度（全蛋粉，蛋清粉和蛋黄粉）和不同品牌中元素浓度的变化很大。结论所提出的方法提供了有关全蛋粉及其级分中矿物质的可靠信息，有助于更好地控制这些产品的质量。由于这些食品被广泛消费，因此这些结果表明这些元素的安全摄入水平。相对标准偏差低于8％。还观察到不同浓度（全蛋粉，蛋清粉和蛋黄粉）和不同品牌中元素浓度的变化很大。结论所提出的方法提供了有关全蛋粉及其级分中矿物质的可靠信息，有助于更好地控制这些产品的质量。由于这些食品被广泛消费，因此这些结果表明这些元素的安全摄入水平。相对标准偏差低于8％。还观察到不同浓度（全蛋粉，蛋清粉和蛋黄粉）和不同品牌中元素浓度的变化很大。结论所提出的方法提供了有关全蛋粉及其级分中矿物质的可靠信息，有助于更好地控制这些产品的质量。由于这些食品被广泛消费，因此这些结果表明这些元素的安全摄入水平。有助于更好地控制这些产品的质量。由于这些食品被广泛消费，因此这些结果表明这些元素的安全摄入水平。有助于更好地控制这些产品的质量。由于这些食品被广泛消费，因此这些结果表明这些元素的安全摄入水平。