TY - JOUR
AU - Gordon, Dennis, T
AB - Abstract Iron levels in 14 seafoods were determined by atomic absorption spectrometry (AAS) on freeze-dried composites. Samples were prepared for analysis after dry-ashing at 550°C and wet digestion in HNO3-HCIO4. Paired analysis of wet digests were accomplished by AAS and use of the colorimetric reagent, ferrozine. There was no significant difference in iron levels of seafoods due to sample preparation. While individual species levels were not significantly different between the AAS and colorimetric procedures, evaluation of all determinations indicates that ferrozine gives lower values (P < 0.005) by 8%. Iron levels in seafoods in /tg/g dry weight (nig/100 g wet weight) determined by AAS on wet-digested samples were: 8 species of white /infish, 16.3±4.2 (0.31 ±0.08) ; Pacific shrimp, 12.3±1.4 (0.29±0.03) ; canned tuna, water pack, 16.6±2.9 (0.49±0.09); sockeye salmon, 29.0±5.5 (0.89±0.25) ; American shad, 29.1±1.5 (0.97±0.05) ; Pacific oysters, 391± 45 (6.54±1.39); and Dungeness crab, 17.1± 2.5 (0.35±0.05). This content is only available as a PDF. © Journal of the Association of Official Analytical Chemists This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model)
TI - Atomic Absorption Spectrometric and Colorimetric Determination of Iron in Seafoods
JF - Journal of AOAC INTERNATIONAL
DO - 10.1093/jaoac/61.3.715
DA - 1978-05-01
UR - https://www.deepdyve.com/lp/oxford-university-press/atomic-absorption-spectrometric-and-colorimetric-determination-of-iron-Ql9TUmy8Fh
SP - 715
EP - 719
VL - 61
IS - 3
DP - DeepDyve
ER -