Abstract
Abstract An atomic absorption method for determining zinc in foods has been studied by ten collaborators, and the method appears to be accurate and precise. The collaborative samples consisted of three sucrose solutions of known zinc content, soya meal, white flour, and whole wheat flour and ranged in zinc content from 5 to 60 ppm. Both wet and dry ashing were used as the preparatory step. Average recoveries in the collaborative study ranged from 98 to 102% with a standard deviation of 0.2-2.0 and 0.8-2.97 by wet and dry ashing, respectively. The method is recommended for adoption as official, first action
Keywords
AshingZincAtomic absorption spectroscopyChemistryRelative standard deviationWheat flourMealSpectrophotometryWhole wheatFood scienceChromatographyDetection limit
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Publication Info
- Year
- 1968
- Type
- article
- Volume
- 51
- Issue
- 5
- Pages
- 1042-1045
- Citations
- 5
- Access
- Closed
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Cite This
Grayson R Rogers
(1968).
Collaborative Study of Atomic Absorption Spectrophotometry Method for Determining Zinc in Foods.
Journal of AOAC INTERNATIONAL
, 51
(5)
, 1042-1045.
https://doi.org/10.1093/jaoac/51.5.1042
Identifiers
- DOI
- 10.1093/jaoac/51.5.1042