Neutron activation analysis and its application to the analysis of food products

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Abstract
High‐flux thermal‐neutron activation analysis (NAA) is an extremely sensitive means of quantitatively determining most of the elements of the periodic system. The usual limits of detection, for 75 of the elements, in the absence of appreciable interferences, range from picograms (for some elements) to as high as micrograms (for less sensitive elements). A typical element can be determined down to as low as a nanogram. This high sensitivity enables one to analyze food products, for example, for numerous trace‐level elements that may be present: whether natural or added beneficial essential trace elements, or deleterious elements introduced from pesticide residues (such as Br, As and Hg), or from processing (such as Cr, Sn, Sb and Cu). Studies to be reported include the nondestructive determination of Hg in foodstuffs down to levels as low as 0.01 ppm, and of Br in foodstuffs down to about 0.1 ppm. With radiochemical separations, these detection limits can both be extended to 0.001 ppm, if needed. By combination with paper chromatographic or solvent extraction techniques, phosphorus‐ and halogen‐containing pesticides can be sensitively determined. The NAA method can also be used to advantage at element levels much higher than trace levels, and in such cases the very high neutron flux of a nuclear reactor may not be necessary. For example, even with a small 14 Mev neutron generator, the nitrogen content of foodstuffs can be determined nondestructively, rapidly and accurately, down to levels of about 100 ppm. These determinations can also be made on‐line, in food processing plants.