Determination of Metals in Foods by Atomic Absorption Spectrometry after Dry Ashing: NMKL1 Collaborative Study

Autor:	Lars Jorhem
Rok vydání:	2000
Předmět:	Pharmacology Residue (complex analysis) Cadmium Chromatography Bran Analytical chemistry chemistry.chemical_element Repeatability Zinc Copper Analytical Chemistry law.invention Ashing chemistry law Environmental Chemistry Atomic absorption spectroscopy Agronomy and Crop Science Food Science
Zdroj:	Journal of AOAC INTERNATIONAL. 83:1204-1211
ISSN:	1944-7922 1060-3271
DOI:	10.1093/jaoac/83.5.1204
Popis:	A method for determination of lead, cadmium, zinc, copper, and iron in foods by atomic absorption spectrometry (AAS) after dry ashing at 450°C was collaboratively studied in 16 laboratories. The study was preceded by a practice round of familiarization samples and another round in which solutions were distributed and the metals were determined directly by AAS. The study included 5 different foods (liver paste, apple sauce, minced fish, wheat bran, and milk powder) and 2 simulated diets. A single analysis was carried out with each sample. Suitable sample combinations were used as split-level combinations for determination of the repeatability standard deviation. The reproducibility relative standard deviation for each of the elements ranged from 20 to 50% for lead concentrations of 0.040–0.25 mg/kg, from 12 to 352% for cadmium concentrations of 0.001–0.51 mg/kg, from 4 to 8% for zinc concentrations of 0.7–38 mg/kg, from 7 to 45% for copper concentrations of 0.51–45 mg /kg, and from 11 to 14% for iron concentrations of 4–216 mg/kg.
Databáze:	OpenAIRE
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