Abstract
The atomic absorption of aluminum with air-acetylene flame was interfered by the formation of involatile compounds in the flame. Amines promoted the atomization of aluminum in the flame. Aluminum could be determined by atomic absorption spectrometry with an air-acetylene flame. The absorption of aluminum increased and then attained a constant value as the concentration of amines increased. The enhancement effect of amines was attributed to the reducing action of the CN, NH and CH radicals formed in the flame by decomposition of amines. It seems that these radicals acted in the same way as those formed in the nitrous oxide-acetylene flame. The present method was applied to the determination of aluminum in food concomitant substances with satisfactory results.
