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...
Published in: | Journal of AOAC INTERNATIONAL |
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Oxford University Press (OUP)
1998
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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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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 |
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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 |
_version_ |
1810443208030683136 |