Determination of lead, copper, zinc, magnesium, calcium and iron in fresh eggs by atomic absorption spectrometry

Kilic Z., Acar O., Ulasan M., Ilim M.

FOOD CHEMISTRY, cilt.76, sa.1, ss.107-116, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 76 Sayı: 1
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1016/s0308-8146(01)00288-6
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.107-116
  • Anahtar Kelimeler: ETAAS-FAAS-Zeeman background correction, egg samples, chemical modifiers, CONTAINING CHEMICAL MODIFIERS, ASCORBIC-ACID, PALLADIUM, CADMIUM, NITRATE, SAMPLES
  • Gazi Üniversitesi Adresli: Hayır

Özet

In this study, lead, copper and zinc, calcium, magnesium and iron in fresh egg samples have been determined by electrothermal and flame atomic absorption spectrometry (ETAAS-FAAS) with Zeeman-effect background correction. Y + Pd + citric acid (CA) has been found a powerful modifier mixture for the determination of Pb, Cu and Zn. Maximum pyrolysis and optimum atomization temperatures of analyte elements were determined in the presence or absence of modifiers. Atomization and background profiles of the analyte elements studied in the presence of Y + Pd + CA have been compared with other modifiers such as Mg + Pd and Mg + PO43-. The detection limits obtained were 1.88, 0.71, 0.03 ng/ml for Pb, Cu and Zn in ETAAS. 14.0, 32.3, 68.6 and 18.9 ng/ml for Mg, Ca, Fe and Zn in FAAS, respectively. The reliability of the measurements was confirmed by analysing a certified reference material, NIST, whole egg powder 8415. The percent recovery ranges of analytes were from 96.7 to 101%. (C) 2001 Elsevier Science Ltd. All rights reserved.