Optimisation of digestion method for determination of arsenic in shrimp paste sample using atomic absorption spectrometry

详细信息	查看全文 | 推荐本文 |

• 作者：C.W. Zanariah C.W. Ngah ; ^{cw.zanariah@usim.edu.my} ; Mohd Adib Yahya¹ ; ^{amirulsyazwan_01@yahoo.com}
• 关键词：Microwave system ; Optimisation ; Half factorial design ; As ; Atomic absorption spectrometry ; Shrimp paste ; Design Expert® ; 7.0
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 October, 2012
• 卷：134
• 期：4
• 页码：2406-2410
• 文件大小：473 K

摘要

The microwave digestion method was developed and verified for the determination of arsenic in shrimp paste samples. Experimental design for five factors (HNO₃ and H₂O₂ volumes, sample weight, microwave power and digestion time) were used for the optimisation of sample digestion. For this purpose, two level half factorial design, which involves 16 experiments, was adopted. The concentration of arsenic was analysed by graphite furnace atomic absorption spectrometry. Design Expert庐 7.0 software was used to interpret all data obtained. The combination of 2 mL HNO₃ and 1 mL H₂O₂ volumes, 0.1 g sample weight, 1400 W power and 5 min digestion time was found to be the optimum parameters required to digest the shrimp paste samples. Tests with spiked samples presented good recoveries with relative standard deviations between 0.32%and 5.35%.