Atomic absorption spectrophotometric determination of cobalt in foods
Barberá, R.; Farré, R.; Montoro, R.
Journal - Association of Official Analytical Chemists 68(3): 511-513
1985
ISSN/ISBN: 0004-5756 PMID: 4019377 Document Number: 247507
A method is described for the determination of cobalt in foods. After wet digestion, iron in the sample is removed by liquid-liquid extraction, and cobalt is isolated and extracted. Final determination is done by flame atomic absorption spectrophotometry. Analysis of NBS reference materials by this procedure gives results in close agreement with certified values. The limit of quantitation is 4.3 ng/mL. Recovery studies and analysis of standard materials show that this method is reliable.