Application of a lab-made ternary Fe-Cr-Al coil vaporizer coupled to ICP OES for boron determination in powdered food after the sample preparation in alkaline media

Critical Quality Control on Determination of Boron Using ICP-OES with Gravimetric Method

“…The intercept on the calibration curve shows the possibility of a nuisance that can make the curve non-linear, the smaller the intercept value, the smaller the possibility of a nuisance that can make the calibration curve non-linear. Based on the linear regression equation, it shows that the intercept value in this study is lower than the research conducted by [11], [14], [15] as presented in Table 2.…”

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

“…For seaweeds, although a limited number of samples was analysed, the authors reported that the I content was between 16 and 110 μg kg −1 in three samples each of laver and sea mustard but, as previously reported, was much higher in kelp ( n = 4, 3023–4470 μg kg −1 ). To determine B in foods (almond, grape and orange flour) after dissolution in TMAH, a laboratory-made ETV sample introduction device, consisting of a Fe–Cr–Al coil, was developed 43 to overcome the problem of memory effects in ICP-OES. The procedure, optimised with a central composite design, involved the digestion of 200 mg of sample in Teflon vessels with 2.00 mL of 16.2% (w/w) TMAH at 60 °C for 120 min.…”

“…Cezario et al 43 referred to the tendency for B to adhere to equipment, with attendant memory problems for analytical measurements. They suggested that memory effects are reduced with electrothermal vaporisers but that tungsten coils have limited lifetimes as they are prone to cracking.…”