Determination of mercury in rice by MSFIA and cold vapour atomic fluorescence spectrometry

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 159-163

  Da Silva, Douglas G ^a,b   Portugal, Lindomar A ^a,b   Serra, Antonio M ^a   Ferreira, Sergio L C ^b   Cerdà, Victor ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

^b FEDERAL UNIVERSITY OF BAHIA   (Brazil)

Author keywords

Atomic fluorescence spectrometry; Mercury; Multisyringe; Rice

Indexed keywords

ATOMIC FLUORESCENCE SPECTROMETRY; CERTIFIED REFERENCE MATERIALS; EXPERIMENTAL CONDITIONS; EXTERNAL CALIBRATION; LIMITS OF DETECTION; MALLORCA; MERCURY CONTENT; MERCURY DETERMINATION; MULTI-SYRINGE; NATIONAL INSTITUTE OF STANDARDS; NITROUS ACID; NITROUS OXIDE; POTASSIUM DICHROMATES; RELATIVE STANDARD DEVIATIONS; RICE; RICE FLOUR; RICE SAMPLES; SAMPLE DIGESTION; TIN CHLORIDES; TWO-LEVEL FACTORIAL DESIGN;

ATOMS; CHLORINE COMPOUNDS; FLUORESCENCE SPECTROSCOPY; HYDROGEN PEROXIDE; NITRIC ACID; NITROGEN OXIDES; POTASSIUM; TIN; VAPORS;

MERCURY (METAL);

DICHROMATE POTASSIUM; HYDROGEN PEROXIDE; MERCURY; NITRIC ACID; TIN CHLORIDE;

ACCURACY; ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL PROCEDURES; COLD VAPOR ATOMIC FLUORESCENCE SPECTROMETRY; CONCENTRATION (PARAMETERS); CONCENTRATION RESPONSE; FLOW RATE; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MICROWAVE OVEN; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; RICE; SPAIN; SPECTROFLUOROMETRY;

FOOD CONTAMINATION; MERCURY; ORYZA SATIVA; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ATOMIC;

EID: 84870472163     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.019     Document Type: Article

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