Critical comparison of wet and dry digestion procedures for trace metal analysis of meat and fish tissues

Abstract

The efficiency of four methods of digestion was evaluated for trace metal analysis of pork meat and carp fish tissues. Two methods of dry and two methods of wet ashing were compared in terms of calculated variances. Mixtures of HCl+HNO3 were applied for wet ashing of the samples at 100 °C, while dry ashing with or without H2SO4 at 450 °C were the alternative methods. The digests were subsequently analysed for Pb, Cd, Cu and Zn by graphite furnace atomic absorption spectrometry. Analysis of variance and Student's t-test were performed separately for meat and fish analytical results. Wet digestion with a (1+1) mixture of HCl+HNO3 has given better recovery and repeatability for almost all metals than a (9+1) mixture of HCl+HNO3. Also between the dry ashing methods, the use of H2SO4 has given better results than ashing of the tissues without H2SO4.