The determination of aluminum in food by the atomic absorption spectrometry was studied.
The operating conditions were as follows: analytical line was 3092Å for aluminum, electric current in the hollow cathode lamp was 15mA, and combustion gas flow rates were 6L/min for nitrous oxide and 5.5L/min for acetylene.
The most suitable pH for the extraction of aluminum was studied, and it was found that the optimum pH was within 11 to 13. The relationship between the volume ratio (R) of the aqueos prepared solution containing aluminum ion to acetylacetone-butyl acetate and the extraction ratio was studied in order to obtain quantitative extraction. Aluminum was extracted quantitatively at R=3 to 6.
In the case of analysis of aluminum in food, plant, and
sake (Japanese wine) by atomic absorption spectrometry, it was necessary to destroy the organic substances. For this purpose, a wet digestion procedure was adopted. Approximately 5 to 10g of the food sample or 100ml of
sake was taken into a digestion flask of 300ml capacity to which was added a mixture of nitric, and sulfuric acid (10+1). After digestion, the acidic digested solution was diluted to 100ml with distilled water, and the solution was used for preparated solution.
The prepared solution was adjusted at pH 12, then extracted by acetylacetone-butyl acetate, and aluminum was determined by the atomic absorption method, the amounts of aluminum in food, plants, and
sake were as follow:
Miso (soybean paste), 2.4 to 32.9ppm; soybean, 22.0ppm;
sake, 2.6ppm, and the coefficients of variation were about 14%.
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