Abstract
Atomic absorption spectroscopy was applied to the determination of magnesium in food.
1) Absorbance at 285.2mμ was selected for magnesium.
2) Linear relationships between absorbance and concentration were found over 0-1.0 ppm of magnesium.
3) Sample was laid in ashes in an electric muffle furnace at 550°C, and after the ash was dissolved with hydrochloric acid and made up to 100ml with water, the solution was used for analysis of magnesium.
Silicate and aluminium interfered remarkably with magnesium determination and other metals interfered feebly, but the interferences were eliminated by adding excess amount of strontium chloride (Figs. 3, 4). Recoveries of added magnesium were satisfactory, and the observed values by atomic absorption spectroscopy agreed with those obtained by EDTA titration method. (Tables 1, 2).
4) Reproducibility of analytical values was satisfactory. Coefficient of variation was 3.3 percent for magnesium (Table 4).
5) Contents of magnesium in marine products were about 300-660ppm. (Table 3).
