The use of ultrasound at electrothermal atomicabsorption analysis of bakery products on toxic elements

doi:10.26565/2220-637X-2017-28-11

Oleg I. Yurchenko V.N. Karazin Kharkiv National University https://orcid.org/0000-0002-7117-4556
Larysa V. Baklanova V.N. Karazin Kharkiv National University https://orcid.org/0000-0002-2051-0492
Tetiana V. Chernozhuk V.N. Karazin Kharkiv National University https://orcid.org/0000-0001-5580-7838
Aleksandr N. Baklanov V.N. Karazin Kharkiv National University https://orcid.org/0000-0001-9396-5204

DOI: https://doi.org/10.26565/2220-637X-2017-28-11

Keywords: ultrasound treatment, metrological characteristics, method

Abstract

Use of ultrasound (US) in intensification of wet mineralization of bread products was studied. It was established that US parameters-frequency, intensity and time of influence make perfect influence on the value of analytical signal of lead, copper and cadmium. Maximal possible analytical signal is reached at influence of US of 20 – 44 kHz frequency, intensity not less than 5 W/сm² and time not less than 2 minutes. It was shown that use of ultrasound make faster the process of sample preparation of bread products in 3-5 times. An influence of various oxidizers :nitric acid, mixture of nitric and hydrochloric acids, also hydrogen peroxide, that is recommended for wet mineralization of bread products, was studied. It was shown that at US intensification of wet mineralization of bread products, that does not contains a lot of sugar (white bread), qualitative extraction of lead, copper and cadmium is made with use only nitric acid (1:1). The methodic of qualitative determination of lead, copper and cadmium in bread products with limits of determination correspondingly 0.001; 0.004 and 0.5 mg/kg was developed.

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