Evaluation of a method for determination of total antimony, arsenic and tin in foodstuffs using measurement by atomic-absorption spectrophotometry with atomisation in a silica tube using the hydride generation technique

Abstract

A method is described for the determination of antimony, arsenic and tin in foodstuffs in which organic matter is destroyed using a wet-oxidation procedure, except for arsenic in samples of marine origin in which organic matter is destroyed by the dry-ashing technique. Each element is obtained in the highest valency state and converted into the respective normal hydride with sodium tetrahydroborate(III), prior to atomisation in a flame-heated silica tube and atomic-absorption spectrophotometric measurement. The optimum conditions for this procedure are discussed and direct and indirect interference effects are described. The accuracy of the procedure is assessed for each element, and where possible the accuracy of the method in application is considered. Standard deviations of the results for levels normally found in foodstuffs have been calculated and derived limits of detection and confidence intervals are given.