Comparison of microwave, dry and wet digestion procedure for determination of trace metals contents in Luncheon meat samples produced in Syria

Abstract

This research was conducted to compare between three sample  preparation  methods (dry ashing, wet ashing and microwave digestion method) prior to the determination of Lead (Pb), Cadmium (Cd), Iron (Fe) and Copper (Cu) concentrations in luncheon meat samples processed in Syria. The  concentrations  of  trace metals were  determined  by using  atomic  absorption  spectroscopy (AAS) after preparation of samples by the three mentioned methods. The results showed that the microwave digestion method was the best from the result of recovery and standard deviation for metal determination in chicken luncheon meat samples. The values of recovery for microwave  digestion  method were in the range of (98-101%), while they were in the range of (95-97%) for dry ashing and (95-98%) for wet ashing. RSD% values in microwave digestion method were the lowest when compare with other methods, the results were in the range of (0.02-1.03%) for microwave digestion, (0.22-3.82%) for dry ashing  and   (0.05- 4.07%) for wet as.  hing method