Otro
Evaluation of modifiers for determination of V in parsley by GF AAS
Registro en:
Food Chemistry. Oxford: Elsevier B.V., v. 116, n. 4, p. 1024-1028, 2009.
0308-8146
10.1016/j.foodchem.2009.03.057
WOS:000267522700033
Autor
Ambrozini, Beatriz
Filho, Volnei Resta A.
Oliveira, Silvana R.
Sacramento, Luiz Vitor S.
Gomes Neto, Jos A.
Resumen
The thermal behaviour of vanadium in the absence and presence of BaF(2), W and Rh as modifiers were evaluated for the direct determination of V in parsley slurries by GF AAS. For the sequence BaF(2), no modifier, W and Rh, the characteristic masses were 16, 17, 58 and 37 pg, and the RSD were 1.3%, 0.6%, 9.8% and 10.8%, respectively. BaF(2) and absence of modifier furnished the best thermal stability, signal profile, repeatability and characteristic mass. For slurries containing 0.5% (m/v), 0.2% (v/v) HNO(3), 0.05% (v/v) Triton X-100, the pyrolysis and atomisation temperatures were 1700 and 2600 degrees C. respectively. The method was applied for V in digests and slurries and results agreed at 95% confidence level. Spinach and tomato leaves standard reference materials were analysed and results agreed with certified values. Recoveries from 93% to 108% were obtained. The graphite tube lifetime and LOD was 250 firings and 0.94 mu g L(-1), respectively. (C) 2009 Elsevier Ltd. All rights reserved. Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)