Description
Method for quantitative determination of metals (lead, cadmium, chromium, copper, iron, zinc and nickel) in all kinds of food products by atomic absorption spectrophotometry (AAS) after dry ashing. The samples are dried and then ashed at 450°C, under gradual temperature increase. Hydrochloric acid is added and the solution obtained evaporated to dryness. The residue is dissolved in 0.1 mol/l nitric acid and the metal contents are determined by AAS by flame and graphite procedures.
The interlaboratory study is published in Journal of AOAC INTERNATIONAL, Volume 83, Issue 5, 1 September 2000, Pages 1204–1211, https://doi.org/10.1093/jaoac/83.5.1204
This method has also been adopted by AOAC International as AOAC 999.11.