期刊
FOOD CHEMISTRY
卷 110, 期 1, 页码 177-186出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.01.030
关键词
chromium determination; nickel determination; ETAAS; matrix modifier; Orujo; alcoholic distillate spirits
Several analytical methods are proposed for chromium and nickel determination in Orujo spirit samples using ETAAS. Permanent chemical modifiers such as W, Ir, Ru, W-Ir and W-Ru were comparatively studied in relation to the common chemical modifier employed, Pd(NO3)(2)-Mg(NO3)(2). Taking into account the analytical performance, the method based on the use of Ru as a permanent modifier was selected for further direct Cr determinations in Orujo samples. In the case of Ni, after comparison among the different methods developed, a method with no modifier which allows the direct interpolation in calibration graphs was chosen. Detection limits of 0.13 mu g L-1 and 0.30 mu g L-1 were obtained for Cr and Ni, respectively. For all methods developed, recoveries (ranged 98.6-102%) and precision (RSD < 10%) were acceptable. The selected methods were applied for the determination of the Cr and Ni contents in 80 representative Orujo Galician samples. The Cr concentrations ranged from
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