Determination of metals in foods by atomic absorption spectrometry after dry ashing: NMKL Collaborative Study

A method for determination of lead, cadmium, zinc, copper, and iron in foods by atomic absorption spectrometry (AAS) after dry ashing at 450 degrees C was collaboratively studied in 16 laboratories. The study was preceded by a practice round of familiarization samples and another round in which solutions were distributed and the metals were determined directly by AAS. The study included 5 different foods (liver paste, apple sauce, minced fish, wheat bran, and milk powder) and 2 simulated diets. A single analysis was carried out with each sample. Suitable sample combinations were used as split-level combinations for determination of the repeatability standard deviation. The reproducibility relative standard deviation for each of the elements ranged from 20 to 50% for lead concentrations of 0.040-0.25 mg/kg, from 12 to 352% for cadmium concentrations of 0.001-0.51 mg/kg, from 4 to 8% for zinc concentrations of 0.7-38 mg/kg, from 7 to 45% for copper concentrations of 0.51-45 mg/kg, and from 11 to 14% for iron concentrations of 4-216 mg/kg.