Dry Ashing, Hydride Generation Atomic Absorption Spectrometric Determination of Arsenic and Selenium in Foods

1982 ◽  
Vol 65 (3) ◽  
pp. 647-650 ◽  
Author(s):  
Gerard K H Tam ◽  
Gladys Lacroix
Keyword(s):  
Detection Limit ◽  
Atomic Absorption ◽  
Reference Materials ◽  
Hydride Generation ◽  
Spectrometric Method ◽  
Flameless Atomic Absorption ◽  
Dry Ashing ◽  
Atomic Absorption Spectrometric ◽  
Certified Values

Abstract A dry ashing, flameless atomic absorption spectrometric method was evaluated to determine arsenic and selenium in foods. Samples were dry-ashed with Mg(N03)2-MgO and dissolved in HC1. Selenate was reduced to selenite by boiling in 4N HC1, and arsenate to arsenite by treatment with KI. Hydrides of arsenic and selenium were generated by the addition of NaBH4 and were swept by nitrogen and hydrogen into a thermally heated silicate tube furnace. The detection limit was about 5 ppb for each element based on a 10 g sample. Analytical results obtained for several samples of NBS reference materials agreed with the certified values. The procedure was evaluated by another laboratory and results were satisfactory.

Determination of Arsenic in Beer by Dry Ashing, Hydride Generation Atomic Absorption Spectroscopy

1989 ◽  
Vol 72 (2) ◽  
pp. 282-285 ◽  
Author(s):  
Ma Luisa Cervera ◽  
Ascensio Navarro ◽  
Rosa Montoro ◽  
Ramon Catala ◽  
Nieves Ybańez
Keyword(s):  
Organic Matter ◽  
Detection Limit ◽  
Atomic Absorption ◽  
Absorption Spectroscopy ◽  
Atomic Absorption Spectroscopy ◽  
Metal Content ◽  
Hydride Generation ◽  
Dry Ashing ◽  
Spanish Legislation

Abstract A method has been developed for determination of arsenic in beer. Organic matter is destroyed by the dry-ashing technique, the ash is dissolved in HC1, and hydrides of arsenic are generated by addition of sodium borohydride prior to atomization in a flame-heated quartz cell and atomic absorption spectroscopy measurement. The analytical features of the method are detection limit 0.1 ng/g beer, precision 8%, and recovery 97 ± 7%. The arsenic contents of different brands from Spain and other European countries were analyzed. In all samples, the arsenic levels found were well below maximum levels allowed in Spanish legislation (100 ng/g). The quantities of arsenic in Spanish beers do not differ from those found in foreign beers. No differences were found between bottled and canned beers, and no correlation exists between metal content and original specific gravity of the beers.

scholarly journals An atomic absorption spectrometric method for the determination of phosphorus in foodstuffs using the bismuth phosphomolybdate complex

2000 ◽  
Vol 65 (5-6) ◽  
pp. 331-338
Author(s):  
Randjel Mihajlovic ◽  
Vesna Kaljevic ◽  
Radmila Dzudovic ◽  
Zorka Stanic ◽  
Ljiljana Mihajlovic
Keyword(s):  
Detection Limit ◽  
Atomic Absorption ◽  
Acid Medium ◽  
Resonance Line ◽  
Spectrometric Method ◽  
Aas Method ◽  
Atomic Absorption Spectrometric

A new indirect AAS method using the bismuth phosphomolybdate complex for the determination of phosphorus in foodstuffs is suggested. The bismuth phosphomolybdate complex in acid medium was extacted with isobutyl methylketone and the phosphorus was determined through bismuth in an air/acetylene flame by utilising the 223.06 nm resonance line of bismuth. The interference caused by antimony and titanium can be neglected in the presence of excess of bismuth. The detection limit of the method is 0.008 mg/mL of phosphorus.

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