Direct Determination of Selenium Content in Wolfberry Wine by Graphite Furnace Atomic Absorption Spectrometry with Colloid Palladium
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Abstract:
Selenium (Se) is one of the important functional components in wolfberry wine; hence, it is necessary to determine the Se content. In this study, the Se content in wolfberry wine was directly determined by graphite furnace atomic absorption spectrometry (GFAAS) with colloid palladium. The tedious digestion process was avoided, the wine sample was directly determined after acidification and dilution, and organic impurities in the wine sample were removed during the heating process of the graphite furnace, which greatly simplified the measurement process. The heating program was optimized, and the Se content was determined under the optimized conditions. The results showed that with colloid palladium as a matrix modifier, the optimal heating program was as follows: drying at 110 ℃ for 40 s, ashing at 1100 ℃ for 20 s with a heating rate of 10 ℃/s, and atomization at 2200 ℃. The standard curve for the determination of Se content by this method was obtained: y= 0.000024x2+0.0041x+0.017, R2=0.9988. The detection limit was 26.74 pg, the Se content in wolfberry wine was determined as 14.52 μg/L (RSD<10%), and the recovery was 102.60%. Therefore, with colloid palladium as the matrix modifier, the GFAAS method is accurate, reliable, simple, and feasible for the direct determination of Se content in wolfberry wine.
