| dc.contributor | Universidade Estadual Paulista (UNESP) | |
| dc.creator | Ambrozini, Beatriz | |
| dc.creator | Filho, Volnei Resta A. | |
| dc.creator | Oliveira, Silvana R. | |
| dc.creator | Sacramento, Luiz Vitor S. | |
| dc.creator | Gomes Neto, Jos A. | |
| dc.date | 2014-05-20T15:33:45Z | |
| dc.date | 2016-10-25T18:10:27Z | |
| dc.date | 2014-05-20T15:33:45Z | |
| dc.date | 2016-10-25T18:10:27Z | |
| dc.date | 2009-10-15 | |
| dc.date.accessioned | 2017-04-06T00:34:41Z | |
| dc.date.available | 2017-04-06T00:34:41Z | |
| dc.identifier | Food Chemistry. Oxford: Elsevier B.V., v. 116, n. 4, p. 1024-1028, 2009. | |
| dc.identifier | 0308-8146 | |
| dc.identifier | http://hdl.handle.net/11449/42298 | |
| dc.identifier | http://acervodigital.unesp.br/handle/11449/42298 | |
| dc.identifier | 10.1016/j.foodchem.2009.03.057 | |
| dc.identifier | WOS:000267522700033 | |
| dc.identifier | http://dx.doi.org/10.1016/j.foodchem.2009.03.057 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/884950 | |
| dc.description | 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. | |
| dc.description | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
| dc.description | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
| dc.language | eng | |
| dc.publisher | Elsevier B.V. | |
| dc.relation | Food Chemistry | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | Parsley | |
| dc.subject | Slurry | |
| dc.subject | Vanadium | |
| dc.subject | Chemical modifiers | |
| dc.subject | Direct determination | |
| dc.subject | GF AAS | |
| dc.title | Evaluation of modifiers for determination of V in parsley by GF AAS | |
| dc.type | Otro | |
