Author
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Miller-Ihli, Nancy |
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Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 6/26/1996 Publication Date: N/A Citation: N/A Interpretive Summary: Elemental food composition data are needed for both consumers and health professionals. Recent food labeling legislation has highlighted the need for accurate and reliable analytical methods for widespread use. In this work, the utility of two convenient and widely available atomic spectroscopic techniques are compared. Single element atomic absorption spectrometry (AAS) and simultaneous mutlielement inductively coupled plasma atomic emission spectrometry (ICP-AES) are compared focusing on the detection capability, accuracy and precision obtainable with each technique. Ca, Cu, Cr, Fe, Mg, Mn and Zn were determined by AAS and Ca, Co, Cu, Cr, Fe, Mg, Mn, Ni, P, V, and Zn were determined simultaneously by ICP-AES. Detection limits and precisions for both techniques were very similar and both provided accurate results for a wide variety of food sample matrices. The methods described will be of use to any researcher engaged in spectrosocpic methods development and/or food analyses. Technical Abstract: Elemental food composition data are important to both consumers and health professionals and recent food labeling legislation has highlighted this need. Rugged, accurate and precise analytical methods are needed for elemental analyses and atomic spectroscopic techniques are the best choice because of their widespread availability and ease of use. Flame atomic absorption spectrometry (AAS) and inductively coupled plasma atomic emission spectrometry (ICP-AES) methods were compared focusing on the detection capability, precision, and accuracy obtainable with each technique. Ca, Cu, Cr, Fe, Mg, Mn, and Zn were determined by AAS and Ca, Co, Cu, Cr, Fe, Mg, Mn, Ni, P, V, and Zn were determined simultaneously using ICP-AES. Detection limits for both techniques were typically in the part per billion range and in all cases were sufficient for the accurate quantitation of elements of nutritional interest. Precisions obtainable with both techniques were similar and both provided accurate elemental food composition data. |
