Microwave Digestion with HNO3−H2O2−HF for the Determination of Total Aluminum in Seafood and Meat by Inductively Coupled Plasma Atomic Emission Spectrometry

A sample preparation procedure employing microwave digestion procedure is described for the determination of total aluminum in seafood and meat samples by inductively coupled plasma atomic emission spectrometry (ICP-AES). Lyophilized samples were first digested in closed vessels with HNO3 and HF. An...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-06, Vol.45 (6), p.2115-2119
Main Authors: Sun, Da-hai, Waters, James K, Mawhinney, Thomas P
Format: Article
Language:English
Subjects:
ALIMENTOS
ALIMENTOS DE ORIGEN MARINO
ALUMINIO
ALUMINIUM
BEEF
Biological and medical sciences
CARNE DE POLLO
CARNE DE RES
CHICKEN MEAT
FOOD ANALYSIS
Food industries
FOODS
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
MICROWAVE TREATMENT
PRODUIT ALIMENTAIRE
PRODUIT ALIMENTAIRE ORIGINE MARINE
SEAFOODS
TRAITEMENT AUX MICROONDES
TRATAMIENTO POR MICROONDAS
VIANDE BOVINE
VIANDE DE POULET
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Summary:A sample preparation procedure employing microwave digestion procedure is described for the determination of total aluminum in seafood and meat samples by inductively coupled plasma atomic emission spectrometry (ICP-AES). Lyophilized samples were first digested in closed vessels with HNO3 and HF. An additional digestion then proceeded in open vessels with H2O2. H3BO3 was employed to eliminate excess HF. Matrix effects of Ca, K, Mg, and Na, acid effects of HNO3, and possible spectral interferences were investigated. The influences of amount of HF on analytical results were observed. The recoveries of spike (95.2−97.6%) and the analyses of NIST standard reference materials 1566a (oyster tissues) and 1577b (bovine liver) demonstrated the reliability of the method. Twelve representative seafood and meat samples were analyzed, and the analytical results were compared with those obtained with HNO3−HClO4 digestion on a hot plate and with HNO3−H2O2 microwave digestion. It was shown that the digestion without the addition of HF was incomplete for the determination of total Al. Keywords: Aluminum; microwave digestion; inductively coupled plasma; atomic emission spectrometry; seafood; meat
ISSN:0021-8561
1520-5118
DOI:10.1021/jf960811f