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RESEARCH PRODUCT

Atomic Absorption Spectrophotometnc Determination of Chromium in Foods

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Abstract A method is reported for determination of chromium in foodstuffs. Organic matter is digested with nitric acid, followed by oxidation to Cr(VI) and extraction with methyl isobutyl ketone (MIBK) after HC1 addition. Chromium determinations are performed by flame absorption spectroscopy. Absence of interferences is verified and recovery tests are performed on food samples. Quantitation limit (3.8 ng/mL), accuracy (NBS Standard Reference Material 1573 Tomato Leaves, 4500 ± 500 ng/g, found 3860 ± 409 ng/g), and precision (CV for vegetable matrix = 9.05%, CV for animal matrix = 14.95%) of the procedure are evaluated.