Determination of selenium levels in food using hydride generation atomic absorption spectrometry: correlation with daily ditary intake
Díaz-Alarcón, J.P., Navarro-Alarcón, M., López-García de la Serrana, H. and López-Martínez, M.C.
Ars Pharm.37;(1);37-42, (1996)
Key words: Selenium, Hydride generation atomic absorption spectrometry, Daily dietary intakeAbstract
In the present study, the selenium concentrations in food samples of frequent consumption (egg, sugar, coffee, salt and oil) have been determined by hydride generation atomic absorption spectrometry. Selenium concentrations varied from not detectable (in salt) to 181.30 ng/g (in yolk). The daily dietary intake of Se supplied by this source is estimated to be 9.15 µg per person per day for the individuals of the study zone (area of Motril).
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