Chapter 19. Sample Preparation Prior to As and Se Speciation

  1. Sergio Caroli
  1. Mihály Dernovics and
  2. Péter Fodor

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch19

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

How to Cite

Dernovics, M. and Fodor, P. (2007) Sample Preparation Prior to As and Se Speciation, in The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry (ed S. Caroli), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470141007.ch19

Editor Information

  1. Istituto Superiore di Sanità, Rome, Viale Regina Elena 299, 00161, Italy

Author Information

  1. Department of Applied Chemistry, Faculty of Food Science, Corvinus University of Budapest, Hungary

Publication History

  1. Published Online: 17 NOV 2006
  2. Published Print: 13 JUL 2007

ISBN Information

Print ISBN: 9780471687849

Online ISBN: 9780470141007

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Keywords:

  • As and Se speciation analysis of food and near-food;
  • sample preparation methods and As speciation analysis;
  • HCl-assisted sample protein hydrolysis

Summary

This chapter contains sections titled:

  • Introduction

  • Sample Preparation for Total As and Se Analysis Prior to Speciation

  • Sample Preparation Methods Prior to Se Speciation Analysis

  • Sample Preparation Methods Prior to As Speciation Analysis

  • Conclusions

  • References

  • Appendix