ABSTRACT
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The application of atomic spectroscopic techniques for the analysis of major, minor, and trace elements in foodstuffs is outlined. Initial discussion focuses on the range of techniques that can be applied to food analysis. In particular, the instrumentation required to perform atomic absorption and atomic emission spectroscopy (AES) is discussed. In the case of atomic absorption spectroscopy (AAS), the different atom cells available are highlighted including flame, graphite furnace, hydride generation, and cold vapor techniques. For AES the focus is on the instrumentation associated with the inductively coupled plasma (ICP). The main focus of the chapter, however, is on the use of these techniques for the analysis of metals and metalloids in beverages; milk, infant formula, and diary products; cereal, flour, rice, and legumes; fruit and vegetables; meat and meat products; and seafood.
AAS has been used extensively for food analysis due to the simplicity of the technique and its low capital cost.
