부산대학교 도서관

Chromium was determined in foods and in extracts of selected samples of foods using modification of the colorimetric procedure to stabilize color development. Extracts were prepared both by hydrolysis of samples to obtain total chromium and by alcohol extraction. Biological activities of these extracts were determined using the glucose oxidation procedure in the presence of insulin. No significant relationship was found between total chromium and biological activity. However, there was a significant relationship for chromium in alcohol extracts of meats, fungi, seeds, and seafoods, excluding fruits and vegetables. A proposed evaluation of the foods was based on these data.