Determination of arsenic and selenium in foodstuffs - Methods and errors

被引:0
作者
Fecher, P [1 ]
Ruhnke, G
机构
[1] Landesuntersuchungsamt Nordbayern, D-91054 Erlangen, Germany
[2] Chem Untersuchungsamt, D-67346 Speyer, Germany
关键词
D O I
暂无
中图分类号
O433 [光谱学];
学科分类号
0703 ; 070302 ;
摘要
The accurate determination of total arsenic and selenium in foodstuffs provides basic information for further investigation with respect to speciation analysis or toxicity. Homogenates of mussel tissue, egg powder, and Brazil nuts were investigated to determine their arsenic and selenium concentration. Multiple digestion procedures at different temperatures were applied and the elements subsequently determined using atomic absorption, voltammetry, atomic absorption, voltammetry, and ICP-MS. The multitude of methods employed led us to expect a wide range of results. A differentiation by digestion and determination procedures showed that accurate results can be expected only if the procedures are attuned to each other. For example, foodstuffs of marine origin require a digestion temperature of 320 degrees C to allow full arsenic determination by hydride AAS. Such significant dependency was not observed for selenium; but here too an incomplete digestion may cause considerable problems during its subsequent determination. Since arsenic and selenium concentrations are very low in vegetables, hydride AAS should preferably be used in place of graphite furnace AAS.
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页码:204 / 206
页数:3
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