Determining the Content of Selected Elements in Food Products

3 Determining the Content of Selected Elements in Food Products 

Flame Atomic Absorption Spectroscopy FAAS is one of the oldest analytical techniques and continues to be used in the analysis of food products. The analysis is usually performed in an air-acetylene or a nitrous oxide-acetylene flame. The technique measures the absorbance of electromagnetic radiation by the free atoms produced at high temperamre (1000-4000 K) [6]. 

Seafood, meat, cheese, cereal products, legumes, dry fruits Ni [59] 

Graphite Furnace Atomic Absorption Spectrometry GF A AS is based on absorption by free atoms, of the resonance lines characteristic of a given element, emitted by the radiation source [6, 72]. 

With this technique both essential and toxic elements in food can be detected at lower levels than is the case with FAAS. GF AAS is highly sensitive and selective, and samples can be analysed without prior preparation. Microsamples can be analysed, and the limit of detection is of the order of micrograms per litre. The drawbacks of GF AAS include poor repeatability, the determination of only single elements, and matrix effects, which can significantly lower the quality of the analytical results [72]. 

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