Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study

Abstract On the basis of results of the performed collaborative study, the 49th Annual General Meeting of the Nordic Committee on Food Analysis (NMKL) in The Faroe Islands, August 1995, approved this method to be printed and included in NMKL's collection of methods of analysis of foods. Eleven...

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Published in:Journal of AOAC INTERNATIONAL
Main Authors: Julshamn, Kaare, Maage, Amund, Wallin, Harriet C, Lierhagen, S, Nielsen, J, Åsbø, E, Engman, J, Berg, H, Johansson, M-L, Liukkonen-Lilja, H, Hirvonen, A, Højgaard, A, Meyland, I, Niemi, E
Format: Article in Journal/Newspaper
Language:English
Published: Oxford University Press (OUP) 1998
Subjects:
Online Access:http://dx.doi.org/10.1093/jaoac/81.6.1202
http://academic.oup.com/jaoac/article-pdf/81/6/1202/32459659/jaoac1202.pdf
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spelling croxfordunivpr:10.1093/jaoac/81.6.1202 2024-09-15T18:05:41+00:00 Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study Julshamn, Kaare Maage, Amund Wallin, Harriet C Lierhagen, S Nielsen, J Åsbø, E Engman, J Berg, H Johansson, M-L Liukkonen-Lilja, H Hirvonen, A Højgaard, A Meyland, I Niemi, E 1998 http://dx.doi.org/10.1093/jaoac/81.6.1202 http://academic.oup.com/jaoac/article-pdf/81/6/1202/32459659/jaoac1202.pdf en eng Oxford University Press (OUP) https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model Journal of AOAC INTERNATIONAL volume 81, issue 6, page 1202-1208 ISSN 1060-3271 1944-7922 journal-article 1998 croxfordunivpr https://doi.org/10.1093/jaoac/81.6.1202 2024-08-12T04:26:52Z Abstract On the basis of results of the performed collaborative study, the 49th Annual General Meeting of the Nordic Committee on Food Analysis (NMKL) in The Faroe Islands, August 1995, approved this method to be printed and included in NMKL's collection of methods of analysis of foods. Eleven laboratories participated in an interlaboratory methods-performance (collaborative) study of a method for determining magnesium and calcium in foodstuffs by atomic absorption spectrometry (AAS) after wet microwave digestion. The study was preceded by a practice round of familiarization samples. The method was tested on 7 materials: 5 foods (apple, milk powder, minced fish, wheat bran, and chocolate cake) and 2 composite diets ranging in Mg content from 240 to 3900 mg/kg and in Ca content from 290 to 9300 mg/kg. The materials were presented to study participants as blind duplicates, and participants were asked to perform single determinations on each sample. Repeatability relative standard deviations (RSDr) ranged from 1.9 to 4.9% for Mg and from 2.2 to 8.1 % for Ca. Reproducibility relative standard deviations (RSDR) ranged from 4.0 to 13% for Mg and from 5.9 to 23% for Ca. For Ca, lowest RSDR values were found for samples with high concentrations of Ca (>3800 mg/kg sample) and with nitrate ion residues of <1.3% (w/v). Article in Journal/Newspaper Faroe Islands Oxford University Press Journal of AOAC INTERNATIONAL 81 6 1202 1208
institution Open Polar
collection Oxford University Press
op_collection_id croxfordunivpr
language English
description Abstract On the basis of results of the performed collaborative study, the 49th Annual General Meeting of the Nordic Committee on Food Analysis (NMKL) in The Faroe Islands, August 1995, approved this method to be printed and included in NMKL's collection of methods of analysis of foods. Eleven laboratories participated in an interlaboratory methods-performance (collaborative) study of a method for determining magnesium and calcium in foodstuffs by atomic absorption spectrometry (AAS) after wet microwave digestion. The study was preceded by a practice round of familiarization samples. The method was tested on 7 materials: 5 foods (apple, milk powder, minced fish, wheat bran, and chocolate cake) and 2 composite diets ranging in Mg content from 240 to 3900 mg/kg and in Ca content from 290 to 9300 mg/kg. The materials were presented to study participants as blind duplicates, and participants were asked to perform single determinations on each sample. Repeatability relative standard deviations (RSDr) ranged from 1.9 to 4.9% for Mg and from 2.2 to 8.1 % for Ca. Reproducibility relative standard deviations (RSDR) ranged from 4.0 to 13% for Mg and from 5.9 to 23% for Ca. For Ca, lowest RSDR values were found for samples with high concentrations of Ca (>3800 mg/kg sample) and with nitrate ion residues of <1.3% (w/v).
format Article in Journal/Newspaper
author Julshamn, Kaare
Maage, Amund
Wallin, Harriet C
Lierhagen, S
Nielsen, J
Åsbø, E
Engman, J
Berg, H
Johansson, M-L
Liukkonen-Lilja, H
Hirvonen, A
Højgaard, A
Meyland, I
Niemi, E
spellingShingle Julshamn, Kaare
Maage, Amund
Wallin, Harriet C
Lierhagen, S
Nielsen, J
Åsbø, E
Engman, J
Berg, H
Johansson, M-L
Liukkonen-Lilja, H
Hirvonen, A
Højgaard, A
Meyland, I
Niemi, E
Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study
author_facet Julshamn, Kaare
Maage, Amund
Wallin, Harriet C
Lierhagen, S
Nielsen, J
Åsbø, E
Engman, J
Berg, H
Johansson, M-L
Liukkonen-Lilja, H
Hirvonen, A
Højgaard, A
Meyland, I
Niemi, E
author_sort Julshamn, Kaare
title Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study
title_short Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study
title_full Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study
title_fullStr Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study
title_full_unstemmed Determination of Magnesium and Calcium in Foods by Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study
title_sort determination of magnesium and calcium in foods by atomic absorption spectrometry after microwave digestion: nmkl collaborative study
publisher Oxford University Press (OUP)
publishDate 1998
url http://dx.doi.org/10.1093/jaoac/81.6.1202
http://academic.oup.com/jaoac/article-pdf/81/6/1202/32459659/jaoac1202.pdf
genre Faroe Islands
genre_facet Faroe Islands
op_source Journal of AOAC INTERNATIONAL
volume 81, issue 6, page 1202-1208
ISSN 1060-3271 1944-7922
op_rights https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model
op_doi https://doi.org/10.1093/jaoac/81.6.1202
container_title Journal of AOAC INTERNATIONAL
container_volume 81
container_issue 6
container_start_page 1202
op_container_end_page 1208
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