Hydride generation and condensation flame atomic absorption spectroscopic determination of antimony in raw coffee beans and processed coffee [Coffea arabica, food hygiene, pollutants, chemical analysis, methods]

A method was developed for determining Sb at nanogram per gram levels in raw coffee beans and processed coffee. The procedure uses either total acid digestion or extraction with 6M HCl followed by hydride generation/condensation with subsequent revolatilization of stibine (SbH3) and detection by fla...

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Bibliographic Details
Published inJournal of the Association of Official Analytical Chemists Vol. 65; no. 5; p. 1146
Main Authors Kuennen, R W, Hahn, M H, Fricke, F L, Wolnik, K A
Format Journal Article
LanguageEnglish
Published United States 01.01.1982
Subjects
Antimony - analysis
Coffee - analysis
Food Contamination - analysis
Hydrogen
Spectrophotometry, Atomic - instrumentation
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Summary:A method was developed for determining Sb at nanogram per gram levels in raw coffee beans and processed coffee. The procedure uses either total acid digestion or extraction with 6M HCl followed by hydride generation/condensation with subsequent revolatilization of stibine (SbH3) and detection by flame atomic absorption spectroscopy. The lowest quantifiable level, based on a 2 g (dry weight) sample, is 2 ng Sb/g. The results of recoveries on spiked samples, precision studies on composited coffee samples, and the analysis of National Bureau of Standards Standard Reference Materials demonstrate the reliability and accuracy of the procedure. Sb concentrations in coffee samples were verified by neutron activation analysis and inductively coupled plasma atomic emission spectroscopy. Advantages of the method compared with the AOAC colorimetric procedure and hydride generation without condensation are discussed.
Bibliography:F60
F
ISSN:0004-5756
DOI:10.1093/jaoac/65.5.1146