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A method was developed for the determination of germanium in foods such as vegetables, fishes, rice and “health foods”. Food samples were digested with nitric acid and sulfuric acid under reflux. Germanium in the digested solution was coprecipitated with ferric hydroxide, and the coprecipitate was dissolved in hydrochloric acid. Germanium was extracted with carbon tetrachloride, and determined colorimetrically with phenylfluorone.In this method, the recoveries of germanium added to various foods were in the range of 91-93.6%. The detection limit of germanium in the samples was 0.02μg/g. The concentrations of germanium in various foods were determined by this method; those in tomatoes and health foods were in the range of N. D-0.16μg/g and N. D.-99μg/g, respectively, while radish, apple, fishes and rice contained no detectable amount.

Determination of Germanium in Food by Acid Digestion under Reflux and Coprecipitation with Ferric Hydroxide