Keywords
food additives, arsenic determination in
methods, comparative study
How to Cite
Abstract
In order to select the best method for determination of arsenic in food additives, the authors carried a comparative study of the three following methods; Gutzeit, colorimetric procedure of molybdenum blue and the silver diethyldithiocarbamate. The results showed that the Gutzeit method is the least sensitivo, so far, utilizing in semi-quantitative determinations. The larger coefficients of variation for silver diethyldithiocarbamate and molybdenum blue methods were obtained in low levels of arsenic determination. These methods are applica-
ble over a much wider range of arsenic contents. Silver diethyldithiocarbamate method is better for determination of low arsenic levels and molybdenum blue for high levels.
References
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Copyright (c) 1989 Instituto Adolfo Lutz Journal