Atomic Absorption Spectrophotometry of Iron and Aluminum in Baking Powders
Abstract In an atomic absorption method for iron and aluminum in baking powders, organic matter is destroyed with a mixture of H2SO4-30% H2O2, the sample is diluted to within analytical range, and absorption of each element is measured. Concentrations are obtained from calibration curves prepared from standards diluted in the presence of H2SO4 and alarge amount of alkali; the former compensates for the matrix differences and the latter suppresses the ionization of aluminum. Recovery studies with commercially manufactured baking powders to which known amounts of the elements were added indicate that the method is free of interferences for these products. Average recovery and the relative standard deviation for iron and aluminum are 100.4±1.3% and 98.7±1.8%, respectively.