1 Scope
This standard specifies flame atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry and inductively coupled plasma mass spectrometry for the determination of iron content in foods.
This standard is applicable to the determination of iron content in foods.
Method I Flame Atomic Absorption Spectrometry
2 Principle
After the digestion of specimen, and the atomic absorption flame atomization, the absorbance value is determined at 248.3nm. Within the range of certain concentration, the absorbance value of iron is in direct proportion to the iron content and quantitation is realized by comparing with standard series.
3 Reagents and Materials
Unless otherwise specified, guaranteed reagents and Grade II water (defined in GB/T 6682) are adopted for the purposes of this method.
3.1 Reagents
3.1.1 Nitric acid (HNO3).
3.1.2 Perchloric acid (HClO4).
3.1.3 Sulfuric acid (H2SO4).
3.2 Reagents preparation
3.2.1 Nitric acid solution (5+95): measure 500mL of nitric acid, pour it into 950mL of water and mix well.
3.2.2 Nitric acid solution (1+1): measure 250mL of nitric acid, pour it into 250mL of water and mix well.
Contents
Foreword i
1 Scope
2 Principle
3 Reagents and Materials
4 Apparatuses
5 Analysis Procedures
6 Expression of Analysis Results
7 Accuracy
8 Others
Appendix A Temperature Programming of Microwave Digestion
Appendix B Reference Conditions of Flame Atomic Absorption Spectrometry
