Evaluation of aluminium concentrations in samples of chocolate and beverages by electrothermal atomic absorption spectrometry.

@article{Sepe2001EvaluationOA,
  title={Evaluation of aluminium concentrations in samples of chocolate and beverages by electrothermal atomic absorption spectrometry.},
  author={Alessandra Sepe and Sergio Costantini and Laura Ciaralli and Maria Ciprotti and Rosa Giordano},
  journal={Food additives and contaminants},
  year={2001},
  volume={18 9},
  pages={788-96}
}
Samples of chocolate, cocoa, tea infusions, soft drinks and fruit juice have been examined by, electrothermal atomic absorption spectrometry (ETA-AAS) for the presence of aluminium (Al). Fruit juices and chocolate were analysed after an adequate sample preparation; the other products were evaluated directly. Sampling was performed in duplicate for 248 independent samples. The mean Al concentration in chocolate was 9.2 +/- 7.5 mg kg(-1), and individual values were correlated with the per cent of… CONTINUE READING