Analysis of Foods for Arsenic and Selenium by Acid Digestion, Hydride Evolution Atomic Absorption Spectrophotometry

1977 ◽  
Vol 60 (4) ◽  
pp. 813-825 ◽  
Author(s):  
Milan Ihnat ◽  
Hanford J Miller
Keyword(s):  
Atomic Absorption ◽  
Detection Limits ◽  
Dry Weight ◽  
Atomic Absorption Spectrophotometry ◽  
Transient Signal ◽  
Acid Digestion ◽  
Absorption Spectrophotometry ◽  
Inorganic As ◽  
Entrained Air ◽  
Reference Samples

Abstract A method based on acid digestion, hydride evolution atomic absorption spectrophotometry for estimating microgram and submicrogram quantities of As and Se in foods was developed and evaluated. Samples up to 3 g dry weight were digested with HNO3-HClO4-H2SO4. As and Se in aliquots of the digests were reduced with NaBH4 to volatile hydrides, using laboratory-constructed and commercially available generators. As and Se were estimated by transient signal atomic absorbance measurements as the hydrides were decomposed in an Ar-H2-entrained air flame. Recoveries of inorganic As and Se added at levels of 0.1—1.0 μg/g to a variety of foods ranged from 70 to 125%. Analyses of several standard reference samples indicated the method is capable of recovering native analytes. Detection limits for the determinative step and the method as a whole were as low as 5 and 25 ng, respectively, for both elements.

Collaborative Study of a Method for the Atomic Absorption Spectrophotometric and Polarographic Determination of Cadmium in Food

1973 ◽  
Vol 56 (4) ◽  
pp. 876-881
Author(s):  
Raymond J Gajan ◽  
John H Gould ◽  
James O Watts ◽  
John A Fiorino
Keyword(s):  
Phase I ◽  
Atomic Absorption ◽  
Orange Juice ◽  
Collaborative Study ◽  
Atomic Absorption Spectrophotometry ◽  
Absorption Method ◽  
Acid Digestion ◽  
Absorption Spectrophotometry ◽  
Coefficients Of Variation

Abstract The method studied involves acid digestion, dithizone extraction, and determination by atomic absorption spectrophotometry and polarography. This study consisted of 2 phases, with 10 laboratories participating in Phase I and 15 laboratories in Phase II. The 12 commodities studied (lettuce, potatoes, orange juice, shredded wheat, milk, sugar, eggs, fish, frankfurters, rice, beans, and oysters) were spiked at 0.05, 0.1, 0.2, 0.4, 0.5, 1.0, 1.5, and 2.0 ppm cadmium. Only 3 collaborators submitted polarographic results. There were no statistically demonstrable differences for the atomic absorption method between spiking levels, commodities, or laboratories. Coefficients of variation were acceptable. The atomic absorption spectrophotometric method for determining cadmium has been adopted as official first action.

scholarly journals ASSESSMENT OF SOME HEAVY METALS IN SOME CHOCOLATE BRANDS AND BREAD SOLD IN MAIDUGURI, BORNO STATE, NIGERIA

2020 ◽  
Vol 2 (4) ◽  
pp. 71-75
Author(s):  
A.I. Mohammed ◽  
A.A. Ahmed ◽  
T. Lot ◽  
M. Solomon
Keyword(s):  
Heavy Metals ◽  
Health Risk ◽  
Atomic Absorption ◽  
Atomic Absorption Spectrophotometry ◽  
Acid Digestion ◽  
Potential Health ◽  
Potential Health Risk ◽  
Absorption Spectrophotometry

Three brands of chocolate and five varieties of bread samples were collected and subjected to acid digestion for evaluation of some heavy metals (Cu, Cr, Pb, Fe, Cd and Zn) using atomic absorption spectrophotometry. The concentrations of the studied heavy metals in the chocolate brands were in the range 0.02-0.20; 0.02-0.10 and 0.09-0.20 mg/kg for Cd, Zn and Cr respectively. whereas Pb was not detected in the study. As per the bread samples, the concentrations ranged 0.05-0.13; 0.60-2.24, 0.30-0.06 and 0.02-0.10 mg/kg for Cd, Zn, Cr and Pb respectively. This study indicates that the concentrations of the studied brands of chocolate and bread are within the allowable limits hence pose no potential health risk or hazard upon consumption. Keywords: Chocolate, Concentrations, Spectrometry, Acid digestion

Essential Elements in Dry and Canned Butter Beans (Phaseolus limensis L.)

1989 ◽  
Vol 52 (3) ◽  
pp. 204-206
Author(s):  
ANTHONY LOPEZ ◽  
HARRIET L. WILLIAMS
Keyword(s):  
Atomic Absorption ◽  
Dry Weight ◽  
Atomic Absorption Spectrophotometry ◽  
Essential Elements ◽  
Weight Basis ◽  
Element Content ◽  
Absorption Spectrophotometry ◽  
Wet Weight ◽  
Process Element

Ten essential elements were determined in dry and canned butter beans (Phaseolus limensis L.) by atomic absorption spectrophotometry. Samples were taken at different stages during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. Element retention, excluding chloride and sodium, ranged from 51 to 84% on a dry weight basis, and 14 to 24% on wet weight basis.

Measurement of Lead in Blood and Urine by Atomic Absorption Spectrophotometry

1969 ◽  
Vol 15 (7) ◽  
pp. 566-574 ◽  
Author(s):  
R O Farrelly ◽  
J Pybus
Keyword(s):  
Atomic Absorption ◽  
Whole Blood ◽  
Extraction Method ◽  
Atomic Absorption Spectrophotometry ◽  
Red Cells ◽  
Technical Error ◽  
Acid Digestion ◽  
Lead In Blood ◽  
Absorption Spectrophotometry ◽  
Urine Specimens

Abstract An extraction method for the estimation of lead in red cells is given. The method avoids both acid digestion and/or protein precipitation. It is extremely simple and reliable, and can easily be performed by technicians. A technical error of 4.5 v.g lead per 100 ml of red cells has been obtained. The use of red cells instead of whole blood provides a more accurate measure of exposure to lead as the lead is concen¬trated within the red cells. Normal and toxic ranges are given. As it is frequently required to monitor the lead excretion of patients receiving chelates for therapy, a method for the analysis of urine specimens from patients on this therapy is given.

Essential Elements in Dry and Canned Chick Peas (Cicer arietinum L.)

1988 ◽  
Vol 51 (7) ◽  
pp. 574-576 ◽  
Author(s):  
ANTHONY LOPEZ ◽  
HARRIET L. WILLIAMS
Keyword(s):  
Atomic Absorption ◽  
Cicer Arietinum ◽  
Dry Weight ◽  
Atomic Absorption Spectrophotometry ◽  
Essential Elements ◽  
Weight Basis ◽  
Cicer Arietinum L ◽  
Absorption Spectrophotometry ◽  
Wet Weight ◽  
Process Element

Ten essential elements were determined in dry and canned chick peas (Cicer arietinum L.) by atomic absorption spectrophotometry. Samples were taken at different stages during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. Element retention, excluding chloride and sodium, ranged from 12 to 127% on a dry weight basis and 4 to 45% on wet weight basis.

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