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Determination of total iron in foods by isotope dilution fast atom bombardment mass spectrometry
Author(s) -
Gharaibeh A. AR.,
Eagles J.,
Self R.
Publication year - 1985
Publication title -
biomedical mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 0306-042X
DOI - 10.1002/bms.1200120706
Subject(s) - isotope dilution , chemistry , mass spectrometry , isotope , relative standard deviation , chromatography , analytical chemistry (journal) , fast atom bombardment , dilution , radiochemistry , detection limit , physics , quantum mechanics , thermodynamics
A method employing isotope dilution fast atom bombardment mass spectrometry has been developed for the quantitative determination of iron in foods. Samples were spiked with an enriched source of 54 Fe, digested with concentrated HNO 3 /H 2 SO 4 and the iron extracted from 6 M HCI into diethyl ether. Bracketing procedures gave precisions ranging from 1.30–4.49% relative standard deviation (RSD) for isotope ratio measurements and 1.26–6.44% RSD for iron measurements.