Rapid determination of mercury in food colorants using electrothermal atomic absorption spectrometry with slurry sample introduction.
The determination of mercury in different types of color food additives using electrothermal atomic absorption spectrometry is proposed. The procedure involves direct introduction of the additive samples as suspensions, and fast-program methodology is used to avoid mercury volatilization losses. Suspensions are prepared in a medium containing 0.1% w/v Triton X-100, 1% v/v concentrated nitric acid, 2% w/v potassium permanganate, and 3% w/v silver nitrate before being directly introduced into the furnace. Calibration uses aqueous standards, and compensation of the background is carried out using the Zeeman device. The characteristic mass is 61 pg and the detection limit is 59 pg. The reliability of the procedure is checked by comparing the results obtained with other results based on microwave-oven sample digestion, and by analyzing a certified reference material.
Viñas
Pilar
P
Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, E-30071 Murcia, Spain.
Pardo-Martínez
Mercedes
M
López-García
Ignacio
I
Hernández-Córdoba
Manuel
M
D005503:Food Additives / Q000032:analysis; D005505:Food Coloring Agents / Q000032:analysis*; D008628:Mercury / Q000032:analysis*; D013054:Spectrophotometry, Atomic / Q000379:methods
D005503:Food Additives; D005505:Food Coloring Agents; D008628:Mercury