Determination of Arsenic by Flame and Electrothermal Atomic Absorption Spectrometry after Microwave Decomposition of Samples. The Comparison of Methods

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Abstract

The limit of arsenic content in food products is strictly regulated. The article describes the determination of arsenic in modern laboratory conditions on domestic equipment and reagents by atomic absorption spectrometry with flame and graphite furnace atomization methods. The arsenic content in seafood samples was determined, statistical processing of the results is performed, and metrological characteristics are calculated. A comparison of methods was carried out.

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About the authors

Igor A. Filenko

Russian Institute for Scientific and Technical Information (VINITI RAS)

Author for correspondence.
Email: technologistf@mail.ru
ORCID iD: 0000-0002-4204-295X

Ph.D., Senior Researcher at the Department of Scientific Information on Chemistry and Chemical Technology of the Department of Scientific Information on Chemistry and Materials Sciences

Russian Federation, Moscow

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