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KMID : 1059519940380120891
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Journal of the Korean Chemical Society
1994 Volume.38 No. 12 p.891 ~ p.897
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Determination of Selenium in Foods by HG-AAS
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Cha Ki-Won
Park Sang-Ho
Choi Jae-Sung
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Abstract
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A method has been investigated for the determination of Selenium in Ginseng radix, Ganoderma Lucidum and Garlic using hydride generation atomic absorption spectrometry (HG-AAS). The effects of several acids and sodium tetrahydroborate concentration and their flow rate on the determination of Selenium for the hydride generation were investigated. The method of sample decomposition was also investigated using various mineral acids, such as nitric, perchloric and sulfuric acid in the closed system and foreign ion effects were studied. In the optimum conditions, we obtained calibration curve in the range 0-40 ppb. The analytical data of Garlic, Ganoderma Lucidum and Ginseng radix are 289, 296, 198 ppb, respectively.
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