Determination of Copper in Baked Coffee Beans by FAAS
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Abstract:
The contents of copper in baked coffee beans were determinated by FAAS. Under the analytical conditions, the detection limit was 0.01 mg/L with the correlative coefficient being of 0.9999 and the coefficient of variation being of 0.49%~2.20%.. The recovery rates for the samples treated by the mixture of nitric acid and perchloric acid and dry ashing method were 96.9%~99.1% and 92.0%~97.4%, respectively. The method was suitable for used for the determination of copper in baked coffee beans and three standard materials.
