Determination of Calcium in Cereal with Flame Atomic Absorption Spectroscopy. An Experiment for a Quantitative Methods of Analysis Course

2004 ◽  
Vol 81 (7) ◽  
pp. 1042 ◽  
Author(s):  
Ali Bazzi ◽  
Bette Kreuz ◽  
Jeffrey Fischer
Keyword(s):  
Atomic Absorption ◽  
Absorption Spectroscopy ◽  
Atomic Absorption Spectroscopy ◽  
Quantitative Methods ◽  
Flame Atomic Absorption Spectroscopy ◽  
Flame Atomic Absorption ◽  
Methods Of Analysis

Determination of Cadmium, Copper, and Lead in Sodium Chloride Food Salts by Flame Atomic Absorption Spectroscopy

1986 ◽  
Vol 69 (5) ◽  
pp. 871-873
Author(s):  
M Jesus Alvarez de Eulate ◽  
Rosa Montoro ◽  
Nieves Ybañez ◽  
Miguel De La Guardia
Keyword(s):  
Sodium Chloride ◽  
Atomic Absorption ◽  
Absorption Spectroscopy ◽  
Atomic Absorption Spectroscopy ◽  
Pyrrolidine Dithiocarbamate ◽  
Flame Atomic Absorption Spectroscopy ◽  
Flame Atomic Absorption ◽  
Coefficients Of Variation ◽  
Ammonium Pyrrolidine Dithiocarbamate

Abstract A method for determination of Cd, Cu, and Pb in sodium chloride food salt samples has been developed. It consists of extraction in 4- methj 1-2-pentanonc of the complexes formed with ammonium pyrrolidine dithiocarbamate and further analysis of the extracts by flame atomic absorption spectroscopy. Detection limits in ng/g salt were 0.2 for Cd, 0.7 for Cu, and 10.0 for Pb. The coefficients of variation of 12 independent analyses were 13% for Cd (at a level of 0.4 ppb), 18% for Cu (1.6 ppb), and 5% for Pb (40 ppb). The recoveries were 100 ± 0% for Cd, 115 ± 14% for Cu, and 100 ± 13% for Pb.

Determination of Trace Elements in Foods by HCl-HNO3 Leaching and Flame Atomic Absorption Spectroscopy

1986 ◽  
Vol 69 (5) ◽  
pp. 868-870
Author(s):  
Richard F Puchyr ◽  
Rubin Shapiro
Keyword(s):  
Atomic Absorption ◽  
Absorption Spectroscopy ◽  
Atomic Absorption Spectroscopy ◽  
Flame Atomic Absorption Spectroscopy ◽  
Flame Atomic Absorption ◽  
Nickel Copper ◽  
Aluminum Iron ◽  
Calcium Magnesium ◽  
Whatman Paper

Abstract Aluminum, iron, tin, zinc, calcium, magnesium, nickel, copper, chromium, cadmium, and potassium in foods can be extracted by HC1- HN03 leaching and determined quantitatively using flame atomic absorption spectroscopy (AAS), with recoveries ranging from 90 to 110%. Thirty to 40 samples of almost any type of food sample can be analyzed routinely for 2 elements in 4-5 h. In contrast, one or 2 days are required when a wet-ash or dry-ash technique is used. Extraction consists of weighing 2-10 g samples into 125 mL Erlenmeyer flasks, adding 20 mL concentrated HCI-HNO3 (9 + 1), then heating in a 82- 93°C water bath for 30 min. After cooling, samples are diluted to volume in 50 mL Nessler tubes and then filtered through No. 541 or 540 Whatman paper. The filtrate is analyzed directly by AAS.

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