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  • Title: Slurry-electrothermal atomic absorption spectrometric determination of aluminium and chromium in vegetables using hydrogen peroxide as a matrix modifier.
    Author: Viñas P, Campillo N, Lopez Garcia I, Hernandez Cordoba M.
    Journal: Talanta; 1995 Apr; 42(4):527-33. PubMed ID: 18966260.
    Abstract:
    Fast heating programmes for determining aluminium and chromium in vegetables using electrothermal atomic absorption spectrometry with slurry sampling are developed using wall atomization. The build-up of carbonaceous residues inside the atomizer is avoided by adding 4% hydrogen peroxide and 1% nitric acid to the slurries instead of using an air-ashing stage. In accordance with fast-programme methodology, the conventional drying and charring steps are replaced by a modified drying stage. simplifying the heating programmes. For suspensions containing 0.1% m/V of ground vegetables, the relative standard deviation (RSD) is about +/-5% for aluminium. For chromium determination, the use of 0.5-1% m/V suspensions leads to RSDs close to +/-4%. Calibration is carried out using aqueous standards. The aluminium and chromium contents of a number of vegetable samples obtained by using the slurry approach agree with those obtained by means of a conventional procedure based on the total dissolution of the samples. The reliability of the procedures is also confirmed by analysing two certified reference materials.
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