A rapid method for the determination of chlorine, phosphorus, and sulfur in flours of grains and legumes using wavelength dispersive x-ray flourescence spectrometry.

A rapid method for the determination of chlorine, phosphorus, and sulfur in commercial flours of wheat, barley, maize, rice, field bean, and soybean by wavelength dispersive x-ray fluorescence spectrometry has been developed. The flours are strained through a 425 microns sieve, then pelletized and measured. The total analysis time for the quantitation of chlorine, phosphorus, and sulfur is less than 20 min per sample. Calibration is carried out using a standard additions method with mixed standards. The method is accurate and precise, and appears to be adequate for routine analyses.