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RESEARCH PRODUCT

Atomic Absorption Spectrophotometric Determination of Cobalt in Foods

Rosaura FarréM J LagardaR Montoro

subject

ChromatographyAbsorption spectroscopymedicine.diagnostic_testChemistryExtraction (chemistry)Analytical chemistrychemistry.chemical_elementGeneral Chemistrylaw.inventionMatrix (chemical analysis)Methyl isobutyl ketonechemistry.chemical_compoundChromiumlawNitric acidSpectrophotometrymedicineAtomic absorption spectroscopy

description

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 HCl 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 1,573 Tomato Leaves, 4,500 +/- 500 ng/g, found 3,860 +/- 409 ng/g), and precision (CV for vegetable matrix = 9.05%, CV for animal matrix = 14.95%) of the procedure are evaluated.

yearjournalcountryeditionlanguage
1985-05-01Journal of AOAC INTERNATIONAL
https://doi.org/10.1093/jaoac/68.3.511