Possibilities of trace element content determination in liquid foods without destrucitve sample preparation using ICP-MS technology

Tuesday, July 1, 2014

Authors: Áron Soós, Dávid Andrási, Béla Kovács

In this review, non-destructive sample preparation techniques were summarized as possible alternatives to the traditional dry ashing and wet digestion for liquid food samples in ICP-MS measurements. The most important disadvantages of destructive techniques are the high dilution factor, the high risk of cross-contamination, and being considerably time-consuming. The lack of destruction causes organic components to remain behind, resulting in the emergence of spectral and, more often, non-spectral/matrix effects.


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