Effect of sample preparation procedure for the determination of As, Sb and Se in fruit juices by HG-ICP-OES

Food Chemistry

Volumn 159, Issue , 2014, Pages 414-419

  Welna, Maja ^a   Szymczycha Madeja, Anna ^a  

^a WROCLAW UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Antimony; Arsenic; Fruit juice; Hydride generation; ICP OES; Sample preparation; Selenium

Indexed keywords

ALUMINUM METALLURGY; ANTIMONY; ARSENIC; HYDRIDES; INDUCTIVELY COUPLED PLASMA; OPTICAL EMISSION SPECTROSCOPY; SELENIUM;

AQUA REGIA TREATMENT; HYDRIDE GENERATIONS; ICP-OES; INDUCTIVELY COUPLED PLASMA-OPTICAL EMISSION SPECTROMETRY; PARTIAL DECOMPOSITION; SAMPLE PREPARATION; SAMPLE PREPARATION PROCEDURE; SIMULTANEOUS DETERMINATIONS;

FRUIT JUICES;

ANTIMONY; ARSENIC; SELENIUM; AQUA REGIA; HYDROCHLORIC ACID; NITRIC ACID;

APPLE JUICE; ARTICLE; ATOMIC EMISSION SPECTROMETRY; CONTROLLED STUDY; FOOD PROCESSING; FRUIT JUICE; GRAPE JUICE; GRAPEFRUIT JUICE; HYDRIDE GENERATION INDUCTIVELY COUPLED PLASMA OPTICAL EMISSION SPECTROMETRY; LIMIT OF DETECTION; MEASUREMENT ACCURACY; ORANGE JUICE; PINEAPPLE JUICE; QUALITY CONTROL; ANALYSIS; BEVERAGE; FRUIT; LABORATORY DIAGNOSIS;

ANTIMONY; ARSENIC; BEVERAGES; FRUIT; HYDROCHLORIC ACID; LIMIT OF DETECTION; NITRIC ACID; SELENIUM; SPECIMEN HANDLING;

EID: 84897512778     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.046     Document Type: Article

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