Development of a slurry technique for the determination of cadmium in dried foods by electrothermal atomisation atomic absorption spectrometry

Abstract

A method is described for the the determination of cadmium in foods by atomic absorption spectrometry with direct slurry introduction into an electrothermal atomiser. Oxygen infusion facilitates in situ ashing of samples and avoids the build up of carbonaceous residue in the tube. The optimised conditions obtained for instrumental and slurry formation are detailed. Statistical evaluation of results from certified material indicate that the slurry method is both accurate and comparable in precision to traditional wet- and dry-ashing procedures. Calibration is achieved by a simple standard additions technique.