Determination of selenium in meat products by hydride generation atomic absorption spectrophotometry

Abstract

Wet digestion using a mixture of nitric, sulfuric, and perchloric acids and an aluminum block digester effectively and rapidly decomposed meat samples for selenium determination by hydride generation atomic absorption spectrophotometry. Digestion did not require constant attention by an operator. Selenium recoveries (range, 94-105%) from National Institute of Standards and Technology standard reference materials and spiked samples were used to validate method accuracy. Coefficients of variation (CVs) of repeatability of in-house reference materials used for precision study were 6.4 and 5.6%, respectively, for seafood mix and mutton liver. Selenium levels in meat products from Brisbane markets varied widely: 0.042-0.142, 0.081-0.42, and 0.050-0.198 μg/g (wet weight) respectively, for beef, chicken, and pork. Overall, selenium levels in manufactured meat ranged from 0.041 to 0.189 μg/g. The levels of selenium found in this study were generally lower than those reported in Finland but comparable with those reported in some parts of the United States.