Summary
To determine total Al in a variety of food and total diet samples using ICP-ES, HF pre-treatment, prior to wet digestion (HNO3/HClO4) seems to be necessary. Compared with results obtained after HF pre-treatment, the determination of Al using pressure microwave digestion with HNO3 or HNO3/HClO4 digestion recovered only between 25–50% Al for dried spinach and flour and 40–75% for total diet samples, respectively. In most cases the addition of 0.25 ml HF (40%) per gram dry mass resulted in maximum Al yield. The results are in acceptable agreement with those obtained by neutron activation analysis (NAA).
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Schelenz, R., Zeiller, E. Influence of digestion methods on the determination of total Al in food samples by ICP-ES. Fresenius J Anal Chem 345, 68–71 (1993). https://doi.org/10.1007/BF00323329
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DOI: https://doi.org/10.1007/BF00323329