Determination of Total Sulfur in Food Samples by Solid Sampling High-Resolution Continuum Source Graphite Furnace Molecular Absorption Spectrometry

Ozbek N., Akman S.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.61, no.20, pp.4816-4821, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 61 Issue: 20
  • Publication Date: 2013
  • Doi Number: 10.1021/jf4009263
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.4816-4821
  • Keywords: sulfur, solid sampling, high-resolution continuum source electrothermal atomic absorption spectrophotometer, food, molecular absorption, TRACE, MANGANESE, SULFITE, FLAME, WINE
  • Istanbul Technical University Affiliated: Yes


The determination of sulfur in food samples via the rotational molecular absorption of carbon monosulfide (CS) was performed using a solid sampling high-resolution continuum source electrothermal atomic absorption spectrophotometer (SS-HR-CS-ETAAS). In the presence of plenty of carbon in the graphite furnace as well as in food samples, CS was formed in the gas phase without the addition of any molecule forming element externally. The effects of the wavelength selected to detect CS, graphite furnace program, amount of sample, coating of the graphite tube and platform with Ir, and the use of a Pd modifier on the accuracy, precision, and sensitivity were investigated and optimized. Sulfur was determined in an iridium-coated graphite tube/platform at 258.056 nm by applying a pyrolysis temperature of 1000 degrees C and a molecule forming temperature of 2400 degrees C. The calibration curve prepared from Na2S was linear between 0.01 mu g (LOQ) and 10 mu g of S. The accuracy of the method was tested by analyzing certified reference spinach and milk powder samples by applying a linear calibration technique prepared from aqueous standard. The results were in good agreement with certified values. The limit of detection and characteristic mass of the method were 3.5 and 8.1 ng of S, respectively. By applying the optimized parameters, the concentrations of S in onion and garlic samples were determined.