The present study investigated the optimal method for the multi-element quantification of 9 elements in soy milk : calcium, copper, iron, potassium, magnesium, manganese, sodium, phosphorus, and zinc. Results obtained using ICP atomic emission spectrometry were compared with those obtained by atomic absorption spectrometry, which is the standard method. The same sample was measured using both ICP atomic emission spectrometry and atomic absorption spectrometry. The percentage of minerals recovered by ICP atomic emission spectrometry ranged from 99.3% to 102%, which was equivalent to that by atomic absorption spectrometry. Therefore, a good result with standard deviation was obtained. The mineral contents of 16 samples of commercially-available soy milk products were measured. The Cu content was significantly proportional to the amount of soybean solids (
P<0.001). Moreover, although relationships did not attain statistical significance, the contents of Fe, Zn, K, Mg and P were proportional to the amount of soybean solids, and were highest in soy milk, followed by prepared soy milk and soy milk beverage. The Ca content of modified soy milk was significantly higher than that of soy milk and soy milk-based beverages (
P<0.001). Furthermore, the Na content in soy milk was significantly lower.
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