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

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...

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Published inFood 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
LanguageEnglish
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
Online AccessGet full text
ISSN0015-6426
1882-1006
DOI10.3358/shokueishi.27.662

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Abstract 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.
AbstractList 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.
Author Morisaka, Y
Yoshida, K. (Fukui-ken. Inst. of Public Health (Japan))
Watanabe, T
Tanida, K
Hasegawa, T
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References 3) 管谷功, 久我和夫, 林光男: 分析化学 32, T36-T40 (1983).
5) 山重隆, 山本学, 重富康正, 山本勇麓: 分析化学. 34, 646-648 (1985).
1) 石崎睦雄: 分析化学 26, 667-672 (1977).
6) 池辺克彦, 田中涼一, 池田昌彦: 食衛誌. 24, 480-483 (1983).
4) 田尾博明, 宮崎章, 番匠賢治: 分析化学. 34, 188-192 (1985).
2) Holak, W.: Anal. Chem. 41, 1712-1713 (1969).
7) 田中之雄, 池辺克彦, 田中涼一, 国田信治: 食衛誌. 14, 196-201 (1973).
References_xml – reference: 4) 田尾博明, 宮崎章, 番匠賢治: 分析化学. 34, 188-192 (1985).
– reference: 3) 管谷功, 久我和夫, 林光男: 分析化学 32, T36-T40 (1983).
– reference: 6) 池辺克彦, 田中涼一, 池田昌彦: 食衛誌. 24, 480-483 (1983).
– reference: 5) 山重隆, 山本学, 重富康正, 山本勇麓: 分析化学. 34, 646-648 (1985).
– reference: 1) 石崎睦雄: 分析化学 26, 667-672 (1977).
– reference: 2) Holak, W.: Anal. Chem. 41, 1712-1713 (1969).
– reference: 7) 田中之雄, 池辺克彦, 田中涼一, 国田信治: 食衛誌. 14, 196-201 (1973).
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Snippet Determination of arsenic, tin and antimony in food by hydride generation atomic absorption spectrometry was investigated. Food was wet-oxidized with nitric...
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SubjectTerms 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
Title Determination of arsenic, tin and antimony in food by hydride generation atomic absorption spectrometry
URI https://www.jstage.jst.go.jp/article/shokueishi1960/27/6/27_6_662/_article/-char/en
Volume 27
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