Analysis of Foods for Arsenic and Selenium by Acid Digestion, Hydride Evolution Atomic Absorption Spectrophotometry
- 1 July 1977
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 60 (4) , 813-825
- https://doi.org/10.1093/jaoac/60.4.813
Abstract
A method based on acid digestion, hydride evolution atomic absorption spectrophotometry for estimating microgram and submicrogram quantities of As and Se in foods was developed and evaluated. Samples up to 3 g dry weight were digested with HNO3-HClO4-H2SO4. As and Se in aliquots of the digests were reduced with NaBH4 to volatile hydrides, using laboratory-constructed and commercially available generators. As and Se were estimated by transient signal atomic absorbance measurements as the hydrides were decomposed in an Ar-H2-entrained air flame. Recoveries of inorganic As and Se added at levels of 0.1—1.0 μg/g to a variety of foods ranged from 70 to 125%. Analyses of several standard reference samples indicated the method is capable of recovering native analytes. Detection limits for the determinative step and the method as a whole were as low as 5 and 25 ng, respectively, for both elements.This publication has 2 references indexed in Scilit:
- Selenium in Foods: Evaluation of Atomic Absorption Spectrometric Techniques Involving Hydrogen Selenide Generation and Carbon Furnace AtomizationJournal of AOAC INTERNATIONAL, 1976
- An automated submicrogram determination of selenium in vegetation by quartz-tube furnace atomic-absorption spectrophotometryTalanta, 1976