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The determination of trace elements in dietary fats and emulsifiers by means of nonflame atomic absorption spectrometry 2. the determination of mercury in dietary fats and emulsifiers


The determination of trace elements in dietary fats and emulsifiers by means of nonflame atomic absorption spectrometry 2. the determination of mercury in dietary fats and emulsifiers



Nahrung 23(9-10): 867-874



Of the trace elements, Hg holds an exceptional position as to its chemico-physical and toxic properties. In light of the special analytical problem, the methods used (cold-steam AAS [atomic absorption spectrometry] in combination with the addition method) are discussed. The experimental conditions required for the digestion and the cold-steam AAS of samples of emulsifiers and dietary fats are indicated. The accuracy and the reproducibility of the procedure are dealt with, and the amounts of Hg found in products of the oil and margarine industries are reported.

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