Measurement of trace levels of total aluminum in foods by atomic absorption spectrophotometry.

A graphite furnace atomic absorption spectrophotometry method was used to determine the total aluminum content of various foods found in an average American diet. The food products were ashed in platinum dishes, and the inorganic residue was fused using a sodium carbonate-sodium borate mixture. The fusion step allowed detection of all the various forms of aluminum found in food products. A L'vov platform was used in the graphite furnace to increase the sensitivity of the assay. Care was taken throughout the analysis to avoid various sources of aluminum contamination such as glass and porcelain dishes. All reagents were ultra-pure grade and were continuously monitored for aluminum content. Sodium borate used in the fusion flux mixture had previously been extracted with 8-hydroxyquinoline in chloroform to remove any aluminum present. Both raw and cooked foods were analyzed for aluminum with this method. Average recoveries of aluminum from food products ranged from 84 to 112%. The overall coefficient of variation of this method on the food products tested was 10%.