Evaluation of Tungsten Coil Atomic Emission Spectrometry for the Direct Determination of Al in Tea Infusions and Iced Tea

被引:0
|
作者
Luana N. Santos
Mário H. Gonzalez
Monise F. Moura
George L. Donati
Joaquim A. Nóbrega
机构
[1] Santa Cruz State University at Soane Nazaré de Andrade,Department of Exacts and Technological Ssciences
[2] Santa Cruz State University,Department of Chemistry and Environmental Sciences, Institute of Biosciences, Letters, and Exact Sciences
[3] Federal University of São Carlos,Group of Applied Instrumental Analysis, Department of Chemistry
[4] Wake Forest University,Department of Chemistry
来源
Food Analytical Methods | 2016年 / 9卷
关键词
Tungsten coil; Atomic emission; Aluminum; Tea;
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摘要
This work describes the determination of aluminum in tea infusions and iced tea by tungsten coil atomic emission spectrometry (WCAES). The instrumentation is simple, inexpensive, and potentially portable. It uses a tungsten filament extracted from 150 W, 15 V commercially available slide projector light bulbs as electrothermal atomizer. A simple power supply that provides a constant potential is used to heat the coil. Tea infusions were directly analyzed by application of an optimized heating program. In order to avoid matrix interferences, the iced tea samples were diluted with an oxidizing mixture composed of hydrogen peroxide and nitric acid and also analyzed by a tailored heating program. Aluminum was quantified in all samples, and the results were in agreement with those obtained by inductively coupled plasma optical emission spectrometry at a 95 % confidence level. The limit of detection and the relative standard deviation for a solution containing 2.5 mg L−1 Al (n = 10) were determined, and the values were 0.09 mg L−1 and 5.1 %, respectively.
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页码:624 / 629
页数:5
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