2015•Food engineeringRequires access
Determination of chromium content in different foods by microwave digestion and AAS
Chen Zhao-gu
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Abstract
Determination of chromium content in different foods were done by microwave digestion-atomic absorption spectroscopy. The microwave digestion was adopted in the determination 6 different kinds(21 samples) of food categories,and the atomic absorption method was used for determining the content of chromium in foods. Results showed that chromium contents in different foods were different. The contents were low but were not exceed detection limit, and the relative standard deviation(RSD) was 2.04% ~4.56%, the detection rate was 93.0% to 104.9%, correlation coefficient was0.999 8. The lowest detection limit was 0.000 20 μg/ml. The method is simple, accurate, sensitive, and has low detection limit. It can be used to determine the chromium content in different foods.