Abstract
It was shown that food samples of vegetable and animal origin can be analyzed using the direct introduction of an aqueous suspension of ash resulting from their incomplete mineralization (carbonization) into an electrothermal atomizer of an atomic absorption spectrometer. With the ultrasonic stabilization of the aqueous suspension, the performance characteristics of the analytical results can be improved compared to those in classical dry ashing and the time of analysis can be shortened by 4–10 times.
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Baklanov, A.N., Bokhan, Y.V. & Chmilenko, F.A. Analysis of Food Products Using Carbonization and Ultrasonic Techniques. Journal of Analytical Chemistry 58, 489–493 (2003). https://doi.org/10.1023/A:1024090417149
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DOI: https://doi.org/10.1023/A:1024090417149