還元気化-原子吸光法による食品中アンチモンの定量

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書誌事項

タイトル別名
  • Determination of Antimony in Food by Hydride Generation-Atomic Absorption Spectrophotometry
  • カンゲン キカ ゲンシ キュウコウホウ ニヨル ショクヒンチュウ アンチモン
  • Studies on the Behavior of Several Elements in Food. II
  • 食品中各種元素の動態に関する研究 (第2報)

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説明

The determination of antimony in food by hydride generation-atomic absorption spectrophotometry with an electrically heated quartz cell atomizer and using sodium borohydride solution as the reductant was investigated.<br>The calibration curve was linear in the range from 0.01ppm to 0.1ppm of antimony. Good recoveries of 94-100% were obtained for antimony added to canned peach samples, and the limit of detection was 0.002ppm.<br>This analytical method was used for the determination of antimony in various foods. Analytical results for hen clam, mussel, top-shell (viscera), grapefruit (peel) and persimmon leaf tea were 0.013ppm, 0.019ppm, 0.022ppm, 0.019ppm and 0.033ppm antimony, respectively. The concentrations of antimony in cereals and beverages were below the detection limit of 0.002ppm of this method.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 24 (5), 480-483_1, 1983

    公益社団法人 日本食品衛生学会

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