SELENIUM DETERMINATION IN FOODSTUFFS USING ZEEMAN GFAAS

Abstract

A procedure for Se determination in foodstuffs by Zeeman GFAAS is presented. Samples were mineralized with concentrated nitric acid in a sealed digestor under pressure (high pressure asher, HPA) to decompose the organic matrix and to solubilize inorganic compounds. The advantages of the HPA method include: no loss or contamination of analytes, short treatment time, low environmental pollution and improved safety for operators. Digested samples, after appropriate dilution, were premixed with a Cu matrix modifier and a microaliquot was injected into a graphite tube with a L'vov platform. The use of Cu as a matrix modifier improved the thermal stability and reduced the spectral interferences. This method, simple and relatively time-saving, is suitable for analysis of Se in foodstuffs at a level of 0.05 μg g-1 or more. Selenium concentrations of fifty typical Italian foods, determined using the proposed procedure, are reported.