Abstract
A discussion is presented on the state of the art and perspectives of use of GFAAS with Zeeman correction in the analysis of trace elements in foodstuffs. Particular attention is devoted to the direct analysis of food matrices, limiting the preparative phase to simple dilution of the sample with adequate matrix modifier, when possible. This decreases the risk of contamination and the time necessary for the analytical procedure. Examples of the applications of Zeeman GFAAS are reported in the analysis of trace elements in foodstuffs of both animal and vegetable origin with the emphasis on the analytical advantages and possibilities of routine use in the food industry.
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