Abstract
Caviar and dried apricots containing a known amount of added boric acid were subjected to a collaborative study. The samples were digested with sulfuric-nitric acid under reflux; the boron was then complexed with 2-ethyl-1,3-hexanediol and extracted into methyl isobutyl ketone. Boron in the organic phase was determined by atomic absorption, using a nitrous oxide-acetylene flame. The recoveries were satisfactory: 103, 95, and 93% for 300, 1000, and 1600 μg boron/g apricots and 95, 90, and 92% for the corresponding caviar samples. The method has been adopted as official first action.
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