Qualitative and Quantitative Analysis of Seafood by EDXRF

Introduction

X-ray fluorescence analysis, in addition to its effectiveness in analysis of inorganic materials such as metals and ceramics, is also effective for the detection and quantitative analysis of minerals and heavy metals in foods. Not only can samples be analyzed directly without conducting time-consuming pretreatment, sensitive and accurate measurement is also possible using simple preparation measures, such as pressure forming. Quantitative analysis by XRF does not necessarily require a standard sample, as approximate quantitative results can easily be obtained even when the principal components are organic matter. Here we introduce these preparation methods and our investigation of their respective differences in quantitation values and detection limits. Furthermore, we also examined the differences attributable to instrument model, as well as the use of iodine and cesium.

September 5, 2012 GMT