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Publisert 2005

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Publikasjonsdetaljer

Tidsskrift : Journal of AOAC International , vol. 88 , p. 1212–1216 , 2005

Internasjonale standardnummer :
Trykt : 1060-3271
Elektronisk : 1944-7922

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Julshamn, Kåre; Lea, Per; Norli, Hilde Skår

Sak : 4

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Nine laboratories participated in an interlaboratory method performance (collaborative) study of a method for the determination of sodium in foods by flame atomic absorption spectrometry after wet digestion, using a microwave oven technique. Before the study, the laboratories were able to practice on samples with defined sodium levels (pretrial test). The method was tested on a total of 6 foods (broccoli, carrot, bread, saithe fillet, pork, and cheese) with sodium concentrations of 1480-8260 mg/kg. The materials were presented to the participants in the study as blind duplicates, and the participants were asked to perform single determinations for each sample. The repeatability relative standard deviations (RSDr) for sodium ranged from 1.9 to 6.5 %. The reproducibility relative standard deviations (RSDR) ranged from 4.2 to 6.9 %. The HorRat values ranged from 0.9 to 1.6.