times). It is obvious that for elements with Z from 20Ca to 38Sr the proximity of the values Irel to similar values for coherently scattered radiation of the Rh Kα‐line allows one to significantly improve accuracy of the analysis when using a method of the standard of a background. It should be noted that in publications of recent years have in some examples used the method of fundamental parameters. This method is included in most software modern X‐ray spectrometers, both large spectrometers and portable. In its application, it is important to ensure the homogeneity of the material of the samples to be analyzed. This problem is relatively easy to solve for coffee samples and more difficult for tea leaves.
3.8 Conclusion
The review showed that in recent years the XRF method has been frequently used to identify both basic and trace elements in tea and coffee, as it has some advantages over traditional analytical methods, which use pre‐treatment of sample material for analysis, which can contribute significantly to the total measurement error. The result of the determination is influenced by the utensils used to grind and prepare the material, water and brew time, and the chosen drying method. The chemical composition of the analyzed samples depends on the degree of fermentation, the grade of the material, the time of harvest, and the chemical composition of the soil in which the plant grew. It is worth noting that the limited set of standard samples makes it difficult to obtain accurate results, so additional analytical methods are desirable to monitor the accuracy of the determination results. Researchers, who used X‐ray spectrometers of different types, showed prospects for using XRF for this purpose. When analyzing the products in question with XRF, various methods were used to convert experimental intensities into the content of the elements to be determined: an external standard; background standard and fundamental parameters. Estimates of interelement effects on the intensity of analytical lines for tea, coffee and some plants are presented.
Tea leaves and coffee grains contain most of the elements necessary for human health. Researchers will have to do a lot of work to assess the contents of various elements in certain varieties of tea and coffee, to identify the dependence of their chemical composition on the influence of natural factors and to understand the mechanisms of influence on certain factors of human life.
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