P. Vinas et al., ANALYSIS OF COPPER IN BISCUITS AND BREAD USING A FAST-PROGRAM SLURRY ELECTROTHERMAL ATOMIC-ABSORPTION PROCEDURE, Journal of agricultural and food chemistry, 41(11), 1993, pp. 2024-2027
A rapid method for the electrothermal atomic absorption determination
of copper in biscuit, bread, and cereal samples is reported. Suspensio
ns were prepared from ground samples in a 20% ethanol/water solution c
ontaining 0.5% nitric acid and directly injected into the atomizer. Th
e furnace conditions were optimized using fast-program methodology by
replacing the drying and ashing steps with a modified drying stage. At
omization was performed at 2500-degrees-C, and no clean-out was necess
ary. Calibration was performed with aqueous standards. The results obt
ained by the slurry procedure were similar to those obtained by conven
tional calcination and dissolution in acids. Results for two standard
reference materials are also reported.