I. Lopezgarcia et al., DETERMINATION OF SELENIUM IN SEAFOODS USING ELECTROTHERMAL ATOMIC-ABSORPTION SPECTROMETRY WITH SLURRY SAMPLE INTRODUCTION, Journal of agricultural and food chemistry, 44(3), 1996, pp. 836-841
An electrothermal atomic absorption spectrometric procedure for the ra
pid determination of selenium in seafoods without previous dissolution
of the samples is discussed. The lyophilized samples are suspended in
5 mL of double-distilled water containing 10% v/v ethanol, 10% v/v co
ncentrated hydrogen peroxide, 1% v/v concentrated nitric acid, and 0.0
8 g of nickel nitrate. A fast-heating program, with no ashing or clean
ing stage, is used. By introducing a delay time of 1 s between the sta
rt of atomization and the start of the measurement of the integrated a
bsorbance, reliable results are obtained using a spectrometer equipped
with a deuterium-arc background corrector. Simple aqueous standards a
re used for calibration. The results agree with those obtained by hydr
ide generation atomic absorption spectrometry. The detection limit is
0.2 mu g/g of selenium when using the maximum recommended percentage o
f 1% w/v for the slurry preparation.