DETERMINATION OF SELENIUM IN FOODS BY HYDRIDE GENERATION-ATOMIC ABSORPTION SPECTROMETRY / 营养学报
Acta Nutrimenta Sinica
;
(6)1956.
Article
in Chinese
| WPRIM
| ID: wpr-550178
ABSTRACT
A method for determination of seleninm in foods by hydride generation -atomic absorption spectrometry was described. Food samples were digested by heating with a mixture of nitric, perchloric, and sulfuric acids. After addition of 4ml of 6mol/L HC1, the digests were heated in a boiling water bath to reduce selenate to selenite. The hydride of selenium was evolved by reduction with 1% KBH4 from a system of 2mol/L HC1-1% K3Fe(CN)6 and then atomized in a laboratory-constructed electrically heated silica absorption tube. Absolute detection limit of the method was 2ng and the linear range was from 0 to 10 ng/mlSe. Recoveries of inorganic selenium added to a variety of foods ranged from 83% to 112%. Accuracies checked with standard materials of pig liver and brassica oleraca were within the certified values. The loss and pollution of selenium during the sample pretreatment were also studied.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
Acta Nutrimenta Sinica
Year:
1956
Type:
Article
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