Determination of Trace Arsenic in Food and Flavor by Microwave Digestion-Hydride Generation Atomic Absorption Spectrometry

doi:10.7506/spkx1002-6630-201310063

Abstract

Abstract:

A method for direct determination of total As was established by using microwave digestion-hydride generation
atomic absorption spectrometry (MD-HGAAS). Samoles were pretreatted by microwave digestion prior to MD-HGAAS
analysis. Satisfactory results (Z＜|2|) were obtained when using spinach standard material (GBW 10015) to verify the
validity of the proposed method. The detection limit (3σ) of this method was 0.17 μg/L. Aaverage recovery rates for different
matrices spiked with As was 91.9%–111.0%, with relative standard deviation (RSD) was 0.1%–6.6%. The method presented
in this study can provide an accurate and sensitive approach to analyzing total As in food and flavor.

Key words: microwave digestion, hydride generation, atomic absorption spectrometry, arsenic

CLC Number:

TS207.5

FENG Bo，TIAN Juan，JIAO Yi-cong，LIU Yong-gang. Determination of Trace Arsenic in Food and Flavor by Microwave Digestion-Hydride Generation Atomic Absorption Spectrometry[J]. FOOD SCIENCE, 2013, 34(10): 286-288.

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