Direct copper determination in whole milk, non-fat milk and whey milk by electrothermal atomic absorption spectrometry

Abstract

A method for the direct determination of copper in samples of whole milk, non-fat milk and whey milk by electrothermal atomic spectrometry (ETAAS) was studied. The fat separation by centrifugation at 3200 rpm and the separation of casein mycelles to obtain the whey milk by ultracentrifugation at 31000 g were investigated. In all cases Mg(NO3)2 was used as chemical modifier and Triton X-100 (0.2% w/v) as emulsifying agent. The optimum pyrolysis temperature was 1500°C. The detection limit was 0.4 μg/1 of copper. The precision was studied for the whole milk and the coefficients of variation (CV) were 5.7, 4.0, 2.4 and 2.8% for 0, 5, 10 and 20 μg/1 of copper added. The accuracy was determined by using the Reference Material Milk A-11 (IAEA) with a certified content of 378.4 ± 24 ng Cu/g; 359 ± 16 ng/g were found. The method was applied to ten cow milk samples, the levels of copper being determined for whole milk, non-fat milk and whey milk. A statistical study was applied and it was concluded that the majority of copper is in the non-fat milk.