Sample Preparation for the Determination of Metals in Food Samples Using Spectroanalytical Methods—A Review
| Autor: | Wagna Piler Carvalho dos Santos, Andréa Pires Fernandes, Elane Santos da Boa Morte, Daniele Cristina Muniz Batista dos Santos, Alete Paixão Teixeira, Mauro Korn, José Tiago Pereira Barbosa, Eduardo Batista Guimarães Nunes dos Santos, Bernhard Welz, Jacira Teixeira Castro, Maria das Graças Andrade Korn |
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| Rok vydání: | 2008 |
| Předmět: |
inorganic chemicals
Chromatography Chemistry Analytical chemistry Atomic spectroscopy Sample preparation in mass spectrometry Ashing Sample preparation Microwave digestion Inductively coupled plasma Graphite furnace atomic absorption Instrumentation Inductively coupled plasma mass spectrometry Spectroscopy |
| Zdroj: | Applied Spectroscopy Reviews. 43:67-92 |
| ISSN: | 1520-569X 0570-4928 |
| DOI: | 10.1080/05704920701723980 |
| Popis: | The present article gives an overview of recent publications and modern techniques of sample preparation for food analysis employing atomic and inorganic mass spectrometric techniques, such as flame atomic absorption spectrometry, chemical vapor generation atomic absorption and atomic fluorescence spectrometry, graphite furnace atomic absorption spectrometry, inductively coupled plasma optical emission spectrometry, and inductively coupled plasma mass spectrometry. Among the most frequently applied sample preparation techniques for food analysis are dry ashing, usually with the addition of an ashing aid, and acid digestion, preferably with the assistance of microwave energy. Slurry preparation, particularly with the assistance of ultrasound, is increasingly used to reduce acid consumption and sample preparation time. Direct analysis of solid samples is gaining importance in the field of food analysis as it offers the highest sensitivity, avoids the use of acids and other aggressive reagents, make... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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