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Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry

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Food Analysis

Part of the book series: Food Science Text Series ((FSTS))

Abstract

The major challenge in mineral analysis is to accurately measure these elements in a food matrix that contains much higher concentrations of other components (i.e., carbohydrates, proteins, and fats) as well as other mineral elements that may interfere. In comparison with traditional wet chemistry methods for mineral analysis, atomic absorption spectroscopy (AAS), atomic emission spectroscopy (AES), and inductively coupled plasma-mass spectrometry (ICP-MS) methods are capable of measuring trace concentrations of elements in complex matrices rapidly and with excellent precision. While AAS quantifies the absorption of electromagnetic radiation by well-separated neutral atoms, AES measures emission of radiation from atoms in excited states. Developed more recently, ICP has been mated with MS to form ICP-MS instruments that are capable of measuring mineral elements with extremely low detection limits. This chapter covers the preparation of samples for analysis by these methods; the difference in the principles and instrumentation between AAS, AES, and ICP-MS; and the comparative advantages and disadvantages of the methods.

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Author information

Authors and Affiliations

  1. Animal Science Department, California Polytechnic State University, San Luis Obispo, CA, 93407, USA

    Vincent Yeung

  2. Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA

    Dennis D. Miller

  3. School of Integrative Plant Science, Cornell University, Ithaca, NY, 14853-7201, USA

    Michael A. Rutzke

Authors
  1. Vincent Yeung
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  2. Dennis D. Miller
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  3. Michael A. Rutzke
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Corresponding author

Correspondence to Vincent Yeung .

Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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Yeung, V., Miller, D.D., Rutzke, M.A. (2017). Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_9

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