Evaluation of digestion procedures for the analysis of vegetables by the ICP emission spectrometry

Inductively coupled plasma atomic emission spectrometry (ICP-AES) method wa s used for multielemental analysis of some vegetables (tomatoes, green peas , corn, tomato concentrate, canned green peas and canned sweet corn). Three digestion procedures: high pressure microwave digestion, conventional wet digestion and dry ashing were applied for sample preparation. Consistent an alytical results were obtained from the high pressure microwave digestion a nd conventional acid decomposition procedures. Losses of some elements at d ry ashing decomposition were observed. The microwave digestion was found to be the most appropriate method for decomposition of the examined samples. Elements of mineral matrix (Ca, K, Na, Mg, P) and trace elements (Al, B, Ba , Cr, Cu, Fe, Mn, Ni, Sr, Ti and Zn) were measured for all the materials. I nterelement effects were investigated and discussed. Concentrations of trac e elements were determined using matrix matched standards. The method was t ested by analysis of reference materials CL-I (Cabbage Leaves) and SRM1570a (Spinach Leaves).