The investigations concerning the determination of nanogram amounts of aluminium by graphite furnace atomic absorption spectrometry (GFAAS) in food samples of plant origin such as flour and fruit syrup were carried out. The problems connected with the elimination of an organic matrix by different methods were shown. The test was also made to transfer the analyte to a solution using extraction.
The influence of different media used for the destruction of an organic matrix (HNO₃, HClO₄, H₂SO₄, and HF) was investigated. The obtained results were discussed. On the basis of the obtained results the sample preparation methods for the determination of ultra traces of aluminium in flour and fruit syrups were proposed. The precision and accuracy of the proposed methods were evaluated using the certified material NBS SRM 1567a and tak-ing into account the recovery of a standard.
The results of the aluminium determination in different kinds of flour and fruit syrup of different origin and stored in containers made from different materials are also presented.