Determination of vanadium in foods by atomic absorption spectrophotometry

Citation
A. Adachi et al., Determination of vanadium in foods by atomic absorption spectrophotometry, ANAL LETTER, 32(11), 1999, pp. 2327-2334
Citations number
15
Categorie Soggetti
Chemistry & Analysis","Spectroscopy /Instrumentation/Analytical Sciences
Journal title
ANALYTICAL LETTERS
ISSN journal
00032719 → ACNP
Volume
32
Issue
11
Year of publication
1999
Pages
2327 - 2334
Database
ISI
SICI code
0003-2719(1999)32:11<2327:DOVIFB>2.0.ZU;2-6
Abstract
A simple and sensitive method for the determination of vanadium in foods wa s established by using atomic absorption spectrophotometry with graphite fu rnace atomization. The proposed method includes formation of a chelate-comp lex by reacting vanadium with pyrrolidine dithiocarbamate (PDCA), extractin g the chelate with xylene and measurement of the extract by atomic absorpti on, The recoveries of added vanadium to various foods were 91.3 and 109.1 % , within 7.9 % of the coefficient variation. The sensitivity of this method is 10 - 50 times higher than previous methods with a detection limit of 0. 01 mu g/g.