Aluminum Content in Foods and Beverages Consumed in the Spanish Diet

@inproceedings{Lopez2000AluminumCI,
  title={Aluminum Content in Foods and Beverages Consumed in the Spanish Diet},
  author={F. Fernandez Lopez and C Gallardo Cabrera and M. Luisa Lorenzo and Mar{\'i}a del Carmen L{\'o}pez},
  year={2000}
}
A reliable and rapid method for determining aluminum content in foods and beverages was developed using electrothermal atomization-atomic absorption spectrometry (ETA-AAS) using previous optimization of the time-temperature program for the graphite furnace. The samples were subjected to acid mineralization with HNO3 and V2O5. The technique used slurries for assay in samples of dairy products. The detection limit was 4.0 pg. The mean recovery obtained ranged from 98.5% to 99.0%. The variation… CONTINUE READING
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