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《Food Science》 2009-10
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Determination of Trace Elements in Seafood by Non-complete Digestion-Suspension Sampling-Flame Atomic Absorption Spectrometry

LIN Jian-yuan,NI Ming-feng (College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China)  
After dried, crushed and sieved, sea food samples (such as shrimps, crabs and pomfrets) were digested with concentrated nitric acid under heating condition until the solution became transparent. The digestion solution was mixed with emulsifier OP, and then suspended in 1.5 g/L agar solution. Finally, non-complete digested suspension was obtained to determine calcium, zinc and copper in these see food samples by flame atomic absorption spectrometry (FAAS). La2O3 was used as releasing agent to eliminate chemical interference to calcium determination. The relative standard deviations of determination were less than 3.0%. The non-complete digestion method-suspension sampling-flame atomic absorption spectrometry tech- nique proved to be feasible for determining trace elements in seafood samples. This method is simple, fast and accurate.
【CateGory Index】: TS254.7
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