Edtermination of selenium levels in dairy products and drinks by hydride generation atomic absorption spectro- metry: correlation with daily dietary intake

摘要

The selenium concentrations in different dairy products and drinks in the Mediterranean coastal area of south- eastern Spain have been determined by hydride genera- tion atomic absorption spectrometry. Mineralization as carried out with an HNO_3-HCIO_4 mixture (4:1) in a thermostatted sand bath. Selenium determaination was carried out by the standard addition method. Mean concentrations obtained in dairy products varied from 6.87 ng/g (rice pudding) to 178.09 ng/g (caamel custard), and those in drinks from 0.256 μg/ι (wine) to 2.879 μg/ι (pineapple juice).