Abstract:
Extraction induced by emulsion breaking was combined with graphite furnace atomic absorption spectrometry (GF AAS) and inductively coupled plasma mass spectrometry (ICP-MS) for the determination of tin in edible oil samples. Emulsion preparation was carried out by vortex agitation with Triton X-114 in diluted nitric acid. The emulsion breaking was reached by heating. Calibration curves were obtained by GF AAS and ICP-MS from 10 to 100 μg L 1 and from 0.1–10 μg L 1, respectively. The limits of detection were 1.1 and 0.009 μg L 1, respectively, and the limits of quantification were 3.6 and 0.03 μg L 1, respectively. Accuracy was assessed by spike and recovery tests and also by comparison with microwave-assisted acid digestion. The results obtained by both sample preparation methods were consistent for oil samples of olive, corn, and fish. In addition, the potential of the proposed analytical method was investigated for other 17 chemical elements.
Reference:
SILVA, Antonio Francisco da; SOUZA, Rodrigo Papai; LUZ, Maciel Santos; GAUBEUR, Ivanise. Analytical extraction procedure combined with atomic and mass spectromety for the determination of in edible oil samples, and the potential application to other chemical elements. Journal of Food Composition and Analysis, v.19, 103759, Mar., 2021.
Access to the article on the Journal website:
https://www.sciencedirect.com/science/article/abs/pii/S0889157520314642#!
Extraction induced by emulsion breaking was combined with graphite furnace atomic absorption spectrometry (GF AAS) and inductively coupled plasma mass spectrometry (ICP-MS) for the determination of tin in edible oil samples. Emulsion preparation was carried out by vortex agitation with Triton X-114 in diluted nitric acid. The emulsion breaking was reached by heating. Calibration curves were obtained by GF AAS and ICP-MS from 10 to 100 μg L 1 and from 0.1–10 μg L 1, respectively. The limits of detection were 1.1 and 0.009 μg L 1, respectively, and the limits of quantification were 3.6 and 0.03 μg L 1, respectively. Accuracy was assessed by spike and recovery tests and also by comparison with microwave-assisted acid digestion. The results obtained by both sample preparation methods were consistent for oil samples of olive, corn, and fish. In addition, the potential of the proposed analytical method was investigated for other 17 chemical elements.
Reference:
SILVA, Antonio Francisco da; SOUZA, Rodrigo Papai; LUZ, Maciel Santos; GAUBEUR, Ivanise. Analytical extraction procedure combined with atomic and mass spectromety for the determination of in edible oil samples, and the potential application to other chemical elements. Journal of Food Composition and Analysis, v.19, 103759, Mar., 2021.
Access to the article on the Journal website:
https://www.sciencedirect.com/science/article/abs/pii/S0889157520314642#!
