ISO 6634:1982

Name: ISO 6634:1982 — Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method
SKU: ISO 6634:1982
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Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method

Название (английский):

ISO 6634:1982

Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 7
Дата публикации:: 1 декабря 1982 г.
Издание:: ISO IS 6634 edition 1 version 1
ICS:: 67.080.01

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Описание (английский):

The method consists in decomposing a test portion, reducing arsenic (V) to arsenic (III) with tin(II) chloride and transforming the arsenic into arsine by action of nascent hydrogen, forming a red coloured complex by the action of the arsine on silver diethyldithiocarbamate and measuring at a wavelength of 520 nm.

Abstract

Похожие стандарты

Упомянутые в описании и другие стандарты ISO

Overview - ISO 6634:1982 (Arsenic in fruits & vegetables)

ISO 6634:1982 specifies a spectrophotometric method for the determination of arsenic content in fruits, vegetables and derived products. The method converts arsenic to arsine (AsH3) by reduction of arsenic(V) to arsenic(III) with tin(II) chloride and nascent hydrogen (platinized zinc). The generated arsine reacts with silver diethyldithiocarbamate to form a red complex whose absorbance is measured at 520 nm.

Key topics and technical requirements

Scope: Analytical determination of arsenic in fresh, pasty, solid, dehydrated and liquid food matrices.

Principle: Decomposition → reduction (As(V) → As(III)) → arsine generation → colour development with silver diethyldithiocarbamate → spectrophotometry at 520 nm.

Reagents required: sulphuric, nitric and (if needed) perchloric acids; platinized zinc; tin(II) chloride; potassium iodide; sodium hydroxide; silver diethyldithiocarbamate reagent; phenolphthalein; arsenic standard solution.

Apparatus: reaction/conical flask with screw-thread column, vertical column and delivery tube, bubbler (measuring cylinder), spectrophotometer with 10 mm cell, analytical balance and volumetric glassware.

Sample preparation: typical test portions - 50 ml for liquids; 50–100 g (fresh weight) for pasty/solid samples; homogenization and wet decomposition per ISO 5515 when required.

Calibration and quantification: calibration curve built using arsenic standard aliquots (examples cited: 5–20 μg As), absorbance measured against silver diethyldithiocarbamate reference; results calculated from calibration graph and expressed per unit mass or volume.

Quality checks: preliminary reagent reactivity and blank tests; acidity titration of final solution; stated repeatability - difference between two replicate determinations by same analyst should not exceed 10% relative.

Practical applications & users

Food safety and quality control laboratories testing arsenic in fruits and vegetables.

Regulatory agencies and public health laboratories performing compliance testing.

Agricultural product processors and exporters requiring validated arsenic analysis.

Analytical chemists developing or validating methods for trace metal determinations in food matrices.

Related standards and references

ISO 5515 - referenced for wet decomposition of organic matter prior to analysis.

ISO 6634 should be used alongside good laboratory practice, traceable arsenic standards and appropriate safety procedures for handling toxic reagents and generating arsine gas.

Keywords: ISO 6634, arsenic determination, silver diethyldithiocarbamate, spectrophotometric method, fruits and vegetables, arsine generation, platinized zinc, tin(II) chloride, 520 nm, food safety.

ISO 6634:1982

Abstract

Похожие стандарты

Overview - ISO 6634:1982 (Arsenic in fruits & vegetables)

Key topics and technical requirements

Practical applications & users

Related standards and references

Технические детали

ISO 5515:1979

Fruits, vegetables and derived products — Decomposition of organic matter prior to analysis — Wet method

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