Reference : Optimization and validation of arsenic determination in foods by hydride generation f...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
Life sciences : Food science
http://hdl.handle.net/2268/10954
Optimization and validation of arsenic determination in foods by hydride generation flame atomic absorption spectrometry
English
Kabengera, C. [> > > >]
Bodart, P. [> > > >]
Hubert, Philippe mailto [Université de Liège - ULg > > Chimie analytique >]
Thunus, Léopold mailto [Université de Liège - ULg > Services généraux (Faculté de médecine) > Relations académiques et scientifiques (Médecine) >]
Noirfalise, Alfred mailto [Université de Liège - ULg > Services généraux (Faculté de médecine) > Relations académiques et scientifiques (Médecine) >]
2002
Journal of AOAC International
Aoac International
85
1, Jan-Feb
122-127
Yes (verified by ORBi)
International
1060-3271
Gaithersburg
[en] A hydride generation flame atomic absorption spectrometric method was developed and optimized to quantitate arsenic (As) in foods. A wet digestion of the samples with HNO3 + H2O2 was performed and excess oxidants were eliminated by addition of hydrochloric acid and urea. As5+ in As3+ was then reduced by potassium iodide. The As3+ solution was analyzed by generation of arsine with sodium tetrahydroborate. As determination ranged from 2.5 to 20 microg/L, with a determination coefficient of 0.997. The limits of detection (LOD) and quantitation (LOQ) were 0.6 and 2.1 microg/L, respectively. The method was validated and good results were obtained for recovery, precision, accuracy, LOD, and LOQ. This method is now used to analyze foods from Rwanda.
http://hdl.handle.net/2268/10954

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