| 光谱学与光谱分析 |
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| Determination of Aluminum in Wheat Flour Food by Microwave Digestion-High Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrometry |
| REN Ting, ZHAO Li-jiao*, ZHONG Ru-gang |
| College of Life Science & Bioengineering, Beijing University of Technology, Beijing 100124，China |
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Abstract The contents of aluminum (Al) in four kinds of wheat flour food (noodle, dumpling wrapper, twisted cruller and soda biscuit) were determined by high resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS) combined with microwave digestion. The samples were completely digested by the mixture of HNO3 and H2O2 in closed polytetrafluoroethylene (PTFE) vessels. The conditions for microwave digestion, pyrolysis temperature and atomization temperature were optimized. The optimum experimental conditions were determined as follows. The microwave digestion was performed with HNO3/H2O2 7∶1 (volume ratio), microwave power 1 000 W and 190 ℃ for 40 minutes. The optimum pyrolysis temperature was 1 350 ℃ and the optimum atomization temperature was 2 400 ℃. Magnesium nitrate solution with the concentration of 1 g·L-1 was used as the matrix modifier. The correlation coefficient for the standard curve was 0.9999, the relative standard deviation (RSD) was from 1.7% to 2.4%, and the recovery for the samples was from 98.16% to 102.67%. The assay method for the determination of Al in wheat flour food established in this study has referential importance for the constituent of the correlated food standards.
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Received: 2011-01-29
Accepted: 2011-06-06
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Corresponding Authors:
ZHAO Li-jiao
E-mail: zhaolijiao@bjut.edu.cn
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