Analytical fractionation of silicon compounds in foodstuffs

Our study concerned the determination of silicon compounds in selected foodstuffs available on the Polish market. A scheme for speciation analysis was prepared for the analysis of inorganic and organic silicon compounds, with a special focus on polydimethylsiloxane. It was verified that the matrix originating from food samples does not significantly interfere with the measurement made by the methods applied (AAS, IR, UV–VIS).