Determination of arsenic, tin and antimony in food by hydride generation atomic absorption spectrometry

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 27; no. 6; pp. 662 - 667_1
• Main Authors: Yoshida, K. (Fukui-ken. Inst. of Public Health (Japan)), Watanabe, T, Morisaka, Y, Tanida, K, Hasegawa, T
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Hygiene and Safety 01.01.1986
• Subjects: ANALISIS QUIMICO; ANALYSE CHIMIQUE; ANTIMOINE; ANTIMONIO; ANTIMONY; ARROZ; ARSENIC; ARSENICO; atomic absorption spectrometry; CHEMICAL ANALYSIS; COQUILLAGES ET CRUSTACES; ESPECTROMETRIA; ESTANO; ETAIN; FISHES; HORTALIZAS; hydride generation; LEGUME; MARISCOS; PECES; POISSON (ANIMAL); RICE; RIZ; SHELLFISH; sodium borohydride; SPECTROMETRIE; SPECTROMETRY; TIN; VEGETABLES
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.27.662

Determination of arsenic, tin and antimony in food by hydride generation atomic absorption spectrometry was investigated. Food was wet-oxidized with nitric acid and sulfuric acid, and some of the oxidized solution was prereduced by heating with potassium iodide solution. Arsine, stannane and stibine were generated with 3% sodium borohydride, and introduced into a quartz tube cell atomizer heated at 900°C and then arsenic, tin and antimony were determined. The calibration curves of arsenic, tin and antimony were linear in the range from 10ng to 80ng. The detection limits (S/N=2) were 2ng, 1ng and 2ng for arsenic, tin and antimony, respectively. This analytical method was used for the determination of arsenic, tin and antimony in foods.