CADMIUM CONTAMINATION LEVELS IN SEAFOOD DETERMINED BY ELECTROTHERMAL ATOMIC-ABSORPTION SPECTROMETRY AFTER MICROWAVE DISSOLUTION

被引：15

作者：

CABRERA, C ^{[1
]}

LORENZO, ML ^{[1
]}

GALLEGO, C ^{[1
]}

LOPEZ, MC ^{[1
]}

LILLO, E ^{[1
]}

机构：

[1] LAB AGROALIMENTARIO GRANADA,E-18014 ATARFE,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 01期

关键词：

D O I：

10.1021/jf00037a021

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A method is presented for the determination of cadmium in seafood species; the method is based on electrothermal atomic absorption spectrometry of tissues previously treated in a microwave acid digestion bomb. The limit of detection was 0.16 pg. Sample recoveries, precision studies, and analyses of BCR-CEC reference material demonstrated the reliability and accuracy of the technique. In samples of seafoods frequently consumed in Mediterranean coastal regions of Spain, Cd concentrations ranged from undetectable to 45.15 ng/g, the highest concentrations appearing in crustaceans and cephalopods.

引用

页码：126 / 128

页数：3

共 25 条

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