Determination of arsenic in food by the carbon rod atomization tecnique

J. S. Chia and S. T. Chan

Abstract

A method for the determination of trace arsenic in some food products by the graphite atomization technique was described, where a Varian Atomic Absorption Spectrophotometer equipped with a carbon rod atomizer was used and the addition of nickle as a matrix modification reagent was studied. The arsenic content in samples studied which include beverages. dehydrated fruit. canned foods. sea foods and spices. ranged from 0.9 to 6.0 ppm. Fish had the lowest arsenic content' whereas prawn had the highest.

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