Slurry–electrothermal atomic absorption spectrometric methods for the determination of copper, lead, zinc, iron and chromium in sweets and chewing gum after partial dry ashing

The Analyst ◽  
1994 ◽  
Vol 119 (6) ◽  
pp. 1119-1123 ◽  
Author(s):  
Pilar Viñas ◽  
Natalia Campillo ◽  
Ignacio López García ◽  
Manuel Hernández Córdoba
Keyword(s):  
Atomic Absorption ◽  
Chewing Gum ◽  
Dry Ashing ◽  
Lead Zinc ◽  
Atomic Absorption Spectrometric ◽  
Determination Of Copper ◽  
Copper Lead

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.

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