✦ LIBER ✦
Ion-Association Extraction Combined With Low Temperature Ashing for the Determination of Cadmium in Foodstuffs
✍ Scribed by A. Dewit; R. Duwijn; J. Smeyers-Verbeke; D. L. Massart
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 2010
- Weight
- 285 KB
- Volume
- 84
- Category
- Article
- ISSN
- 0037-9646
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✦ Synopsis
Abstract
A method for the determination of Cd by AAS in foodstuffs is presented. The determination is carried out after low temperature ashing and extraction with a high molecular weight amine.
Of the several extractions investigated, Aliquat 336 3% and Alamine 336 3% in Methylisobutylketone allowed the best results. The former was chosen. The analysis of international standards shows that the method yields accurate results.