Collaborative Study of the Determination of Boric Acid in Caviar by Emission Spectroscopy

Abstract

Caviar samples were spiked at the 0.1 and 0.2% levels and digested with nitric acid in a closed Teflon-lined digestion vessel to prevent volatility losses. The boron was complexed with 2-ethyl-l,3-hexanediol and extracted into methyl isobutyl ketone. The emission of the boron oxide band was measured in a nitrous oxidehydrogen flame. The mean recoveries at the 0.1 and 0.2% levels for 6 collaborators were 95.7 and 97.1%, respectively. The method has been adopted as official first action.