Convenient Procedure for the Determination of Iron in Liquid Foods Flameless Atomic Absorption Spectrophotometry

Abstract

A direct flameless atomic absorption spectrophotometry using a graphite furnace atomizer for the the determination of iron in liquid foods, such as vinegar, sake, wine and beer was described. The concentration of iron was calculated by the addition of an internal standard by measuring the absor-bance of iron at 372.0 nm. Results by this method agreed well with those obtained by a conventional flame atomic absorption method after APDC-MIBK extraction.