Published 2005

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Publication details

Journal : Journal of AOAC International , vol. 88 , p. 1212–1216 , 2005

International Standard Numbers :
Printed : 1060-3271
Electronic : 1944-7922

Publication type : Academic article

Contributors : Julshamn, Kåre; Lea, Per; Norli, Hilde Skår

Issue : 4

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Kjetil Aune
Chief Librarian


Nine laboratories participated in an interlaboratory method performance (collaborative) study of a method for the determination of sodium in foods by flame atomic absorption spectrometry after wet digestion, using a microwave oven technique. Before the study, the laboratories were able to practice on samples with defined sodium levels (pretrial test). The method was tested on a total of 6 foods (broccoli, carrot, bread, saithe fillet, pork, and cheese) with sodium concentrations of 1480-8260 mg/kg. The materials were presented to the participants in the study as blind duplicates, and the participants were asked to perform single determinations for each sample. The repeatability relative standard deviations (RSDr) for sodium ranged from 1.9 to 6.5 %. The reproducibility relative standard deviations (RSDR) ranged from 4.2 to 6.9 %. The HorRat values ranged from 0.9 to 1.6.