Page 334 - Analytical method for food addtives

224 Analytical methods for food additives

Reference 6 s) 7 8

Method conditions Al determined at 394.4 nm with Zeeman-background correction using pyrolytically coated graphite tubes. 20 µL injected, temperature programmed with atomisation at 2600 ºC (3 Al determined at 309.3 nm using a Perkin Elmer 4100 ZL GFAAS with end-capped traverse heated graphite tubes. 10 µL injected, temp

Sample preparation Samples were digested with HNO 3 . Ashing temperature was fixed at 1500 ºC. Prior to the Al analysis, samples were diluted with water to ensure that interfering inorganic components were lower than the tolerable concentrations. The concentration of the samples should be maintained at 0.1 % HNO 3 Sample

Matrix Fish Port wine Baby foods

Table 25.1 cont’d Method GFAAS ETAAS ETAAS