Determination of fluorine in milk samples via calcium-monofluoride by electrothermal molecular absorption spectrometry

Ozbek N. , Akman S.

FOOD CHEMISTRY, vol.138, no.1, pp.650-654, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 138 Issue: 1
  • Publication Date: 2013
  • Doi Number: 10.1016/j.foodchem.2012.11.008
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.650-654
  • Keywords: High-resolution continuum source electrothermal atomic absorption spectrometry (HR-CS-ETAAS), Molecular absorption spectrometry (MAS), Fluorine determination, Calcium monofluoride (CaF), Milk samples


The determination of fluorine in milk samples via the molecular absorption of calcium mono-fluoride (CaF) was performed using a HR-CS-ETAAS. For this purpose, calcium was pipetted to graphite furnace together with samples. The amount of Ca and the graphite furnace program were optimised. Fluorine was determined in pyrolytically coated platforms at 606.440 nm applying a pyrolysis temperature of 700 degrees C and a molecule forming temperature of 2250 degrees C. Finally, applying standard addition technique, F contents of several milk samples were determined. The results obtained by linear calibration and standard addition techniques were significantly different which can be attributed to non-spectral interferences in milk due to matrix concomitants. Therefore, in order to tolerate the errors, the F contents of several milk samples were determined applying standard addition technique. However, since the ingredients of milk samples change for different kinds, the F in each sample was determined from its own standard addition curve. The range of F content for the milk samples were 0.027-0.543 mu g mL(-1). The limit of detection and characteristic mass of the method were 0.26 and 0.13 ng of F, respectively. (C) 2012 Elsevier Ltd. All rights reserved.