Determination of selenium in foods by inductively-coupled plasma atomic emission spectrometry and hydride generation.
Within the framework of a survey launched by the Istituto Superiore di Sanità to assess the average daily intake of Se with food in the Italian population, a preliminary study was carried out to develop an analytical procedure for the quantification of the element in food products. The method implies the use of a hydride generation system in combination with inductively-coupled plasma atomic emission spectrometry (ICP-AES) and exploits the inherent advantages of this last also for the analysis of non-metals. The overall approach was tested in some Hungarian and Italian foods, adequately lending itself to routine and reliable Se assay.
Kardos
J
J
Zimmer
K
K
Coni
E
E
Caroli
S
S
Stacchini
A
A
D005504:Food Analysis / Q000379:methods*; D066298:In Vitro Techniques; D012643:Selenium / Q000032:analysis*; D013057:Spectrum Analysis / Q000379:methods
D012643:Selenium