Rapid determination of calcium, magnesium, sodium and potassium in milk by flame atomic spectrometry after microwave oven digestion

The Analyst ◽  
1995 ◽  
Vol 120 (1) ◽  
pp. 107-111 ◽  
Author(s):  
Miguel Angel de la Fuente ◽  
Manuela Juárez
Keyword(s):  
Rapid Determination ◽  
Microwave Oven ◽  
Atomic Spectrometry ◽  
Calcium Magnesium ◽  
Sodium And Potassium

Microwave Oven Method for Rapid Determination of Moisture in Meat

1975 ◽  
Vol 58 (6) ◽  
pp. 1188-1193 ◽  
Author(s):  
Julio D Pettinati
Keyword(s):  
Rapid Determination ◽  
Linear Regression Analysis ◽  
Microwave Oven ◽  
Moisture Determination ◽  
Oven Method ◽  
Sources Of Variation ◽  
Aoac Method ◽  
Air Blower ◽  
Meat Samples

Abstract A new, rapid procedure was developed for moisture determination in meat. Results with the method were evaluated by comparative analysis with AOAC method 24.003(b). The new method is accurate, precise, and simple. Samples were prepared for drying by admixture with ferrous oxide and sodium chloride in glass weighing bottles and heating 2.5 mill in a domestic-type 1000 watt microwave oven. After heating, the residues were exposed 1 min in the stream of the oven chamber air blower, then covered and weighed. From comparative determinations on 67 meat samples containing from 3.5 to 77.9% moisture, meat type and moisture level were not significant (P = 0.05) sources of variation as determined by t-tests. Mean moisture content was 0.05% higher by the microwave oven method than by the AOAC method. Repeatability between duplicates was ± 0.47% moisture by microwave oven and ±0.45% by the AOAC method. Precision between paired determinations by the 2 methods was ±0.57% moisture. Both the t-test for significance (P = 0.05) and linear regression analysis of the comparative determinations indicated that the 2 methods were equivalent for determining moisture. Continued study of the method is recommended.

scholarly journals Determination of Calcium, Magnesium, Sodium, and Potassium in Foodstuffs by Using a Microsampling Flame Atomic Absorption Spectrometric Method After Closed-Vessel Microwave Digestion: Method Validation

2010 ◽  
Vol 93 (6) ◽  
pp. 1888-1896 ◽  
Author(s):  
Rachida Chekri ◽  
Laurent Noël ◽  
Christelle Vastel ◽  
Sandrine Millour ◽  
Ali Kadar ◽  
...  
Keyword(s):  
Atomic Absorption ◽  
Microwave Digestion ◽  
Performance Criteria ◽  
Internal Quality ◽  
Spectrometric Method ◽  
Closed Vessel ◽  
Flame Atomic Absorption ◽  
Calcium Magnesium ◽  
Sodium And Potassium

Abstract This paper describes a validation process in compliance with the NF/EN ISO/IEC 17025 standard for the determination of the macrominerals calcium, magnesium, sodium, and potassium in foodstuffs by microsampling with flame atomic absorption spectrometry after closed-vessel microwave digestion. The French Standards Commission (Agence Francaise de Normalisation) standards NF V03-110, NF EN V03-115, and XP T-90-210 were used to evaluate this method. The method was validated in the context of an analysis of the 1322 food samples of the second French Total Diet Study (TDS). Several performance criteria (linearity, LOQ, specificity, trueness, precision under repeatability conditions, and intermediate precision reproducibility) were evaluated. Furthermore, the method was monitored by several internal quality controls. The LOQ values obtained (25, 5, 8.3, and 8.3 mg/kg for Ca, Mg, Na, and K, respectively) were in compliance with the needs of the TDS. The method provided accurate results as demonstrated by a repeatability CV (CVr) of <7 and a reproducibility CV (CVR) of <12 for all the elements. Therefore, the results indicated that this method could be used in the laboratory for the routine determination of these four elements in foodstuffs with acceptable analytical performance.

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