Determination of tin in marine sediment slurries by electrothermal atomic absorption spectrometry using palladium-magnesium nitrate as chemical modifier

1997 ◽  
Vol 357 (3) ◽  
pp. 274-278 ◽  
Author(s):  
Pilar Bermejo-Barrera ◽  
Carmen Barciela-Alonso ◽  
Consuelo González-Sixto ◽  
Adela Bermejo-Barrera
Keyword(s):  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Marine Sediment ◽  
Electrothermal Atomic Absorption Spectrometry ◽  
Absorption Spectrometry ◽  
Magnesium Nitrate ◽  
Chemical Modifier

scholarly journals Determination of Chromium in Biological Material by Electrothermal Atomic Absorption Spectrometry Method

2012 ◽  
Vol 56 (4) ◽  
pp. 585-589 ◽  
Author(s):  
Agnieszka Nawrocka ◽  
Józef Szkoda
Keyword(s):  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Certified Reference Materials ◽  
Graphite Furnace ◽  
Electrothermal Atomic Absorption Spectrometry ◽  
Absorption Spectrometry ◽  
Magnesium Nitrate ◽  
Spectrometry Method ◽  
Total Chromium

Abstract Procedure for determination of chromium in biological materials by Zeeman graphite furnace atomic absorption spectrometry method using a Perkin-Elmer spectrometer equipped with hollow-cathode lamp at 357.9 nm was developed. The samples of animal tissues, food, and feed were digested in muffle furnace at 450ºC. The ash was dissolved in 1 N hydrochloric acid and the final solution was diluted in 0.2% nitric acid. Magnesium nitrate (1%) was used as a matrix modifier. The method was validated in terms of basic analytical parameters. The mean recoveries of chromium was 84.4% for muscle, 79.0% for canned meat, and 80.2% for feed, and analytical detection limit was 0.003 μg/g. Certified reference materials were used for analytical quality assurance. The proposed analytical procedure is well adapted for monitoring chromium content in food and feedstuffs. Content of total chromium in the tested samples (animal muscles and liver) was low and was situated in the range of 0.031-0.101 mg/kg (muscles) and 0.047-0.052 mg/kg (liver).

scholarly journals Validation of a Digestion System Using a Digester Block/Cold Finger System for the Determination of Lead in Vegetable Foods by Electrothermal Atomic Absorption Spectrometry

2011 ◽  
Vol 94 (3) ◽  
pp. 942-946 ◽  
Author(s):  
Robson M De Jesus ◽  
Mario M S Junior ◽  
Geraldo D Matos ◽  
Ana Dos M P Santos ◽  
Sérgio L C Ferreira
Keyword(s):  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Electrothermal Atomic Absorption Spectrometry ◽  
Ammonium Phosphate ◽  
Absorption Spectrometry ◽  
Chemical Modifier ◽  
Cold Finger ◽  
Average Value ◽  
Spinach Leaves

Abstract This paper presents the validation of a system for sample digestion using a digester block/ cold finger to determine the lead content in vegetables by electrothermal atomic absorption spectrometry (ETAAS). After mineralization, lead contents were determined by ETAAS using a calibration curve based on aqueous standards prepared in 2.60 M nitric acid solutions containing 5 μg ammonium phosphate as chemical modifier. A pyrolysis temperature of 900°C and atomization temperature of 2000°C were used. This method allowed the determination of lead with a characteristic mass of 35 pg; LOD and LOQ of 0.6 and 2 ng/g, respectively, were found. The precision was investigated in terms of reproducibility and repeatability. Reproducibility was estimated by analysis of nine different portions of a certified reference material (CRM) of spinach leaves, and the repeatability was determined through the analysis of nine aliquots of the same solution. The reproducibility and repeatability were found to be 4.27 and 2.94% RSD, respectively. The accuracy was confirmed by analysis of whole meal flour, spinach leaves, and orchard leaves CRMs, all furnished by the National Institute of Standards and Technology. Lead contents were measured using the newly developed technique in 11 different potato samples. The lead contents ranged from 12.80 to 69.27 ng/g, with an average value of 28.59 ng/g. These values were in agreement with data reported in the literature.

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