%0 Journal Article
%T Old and New Flavors of Flame (Furnace) Atomic Absorption Spectrometry
%A Am¨¢lia Geiza Gama Dion¨ªsio
%A Amanda Maria Dantas de Jesus
%A Renata St¨¢bile Amais
%A George Lu¨ªs Donati
%A Kelber dos Anjos Miranda
%A Marcelo Braga Bueno Guerra
%A Joaquim Ara¨²jo N¨®brega
%A Edenir Rodrigues Pereira-Filho
%J International Journal of Spectroscopy
%D 2011
%I Hindawi Publishing Corporation
%R 10.1155/2011/262715
%X This paper presents some recent applications of Flame Atomic Absorption Spectrometry (FAAS) to different matrices and samples. The time window selected was from 2006 up to March, 2011, and several aspects related to food, biological fluids, environmental, and technological samples analyses were reported and discussed. In addition, the chemometrics application for FAAS methods development was also taken into account, as well as the use of metal tube atomizers in air/acetylene flame. Preconcentration methods coupled to FAAS were discussed, and several approaches related to speciation, flotation, ionic liquids, among others were discussed. This paper can be interesting for researchers and FAAS users in order to see the state of the art of this technique. 1. Introduction Flame Atomic Absorption Spectrometry (FAAS) is one of the most successfully implemented analytical techniques. Its main characteristics are the versatility and low cost (acquisition and operation). Several AAS approaches are presented in the literature, such as those using metal tube atomizers, hydride generation, and preconcentration procedures. The main objective of this paper is to present Flame and Flame Furnace AAS applications related to food analysis, fuels, biological fluids, environmental samples and technological materials, chemometrics, and preconcentration step. Several papers were organized from 2006 to March, 2011, and its main characteristics are reported and discussed. 2. Applications to Specific Samples 2.1. Food Most developments in the searched period dealt with simplification of strategies for sample preparation, including slurries, preconcentration, and fractionation studies. Some authors also investigated improvements in instrument performance using either simple lab-made devices, such as Thermospray Flame Furnace AAS (TS-FF-AAS) or commercial instruments, such as High-Resolution Continuum Source FAAS (HR-CS-FAAS) and Fast Sequential FAAS (FS-FAAS). Some aspects of these developments will be highlighted with emphasis on practical approaches for obtaining fast analytical data and additional information applying proper tools for data treatment. The cited literature is not comprehensive, but represents relevant developments for improving and expanding the scope of food analysis. Fast analytical data can be obtained by reducing the time spent in the conversion of solid samples to representative solutions which can be introduced by nebulization into the flame atomizer. Simple strategies can be based on the preparation of slurries or extractions assisted by ultrasound
%U http://www.hindawi.com/journals/ijs/2011/262715/