Atomic absorption spectrometric and colorimetric determination of iron in seafoods
Gordon, D.T.
Journal - Association of Official Analytical Chemists 61(3): 715-719
1978
ISSN/ISBN: 0004-5756 PMID: 649563 Document Number: 136605
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).