Determination of iron in Milk Powdermicrowave digestion and Flame Atomicabsorption Spectrophotometry

To investigate the conditions of microwave digestion for determining Iron in milk powder by flame atomic absorption spectrophotometry(FAAS), the content of iron in milk powder was determined by flame atomic absorption spectrophotometry after the samples were microwavely digested under different conditions. The optimum parameters for microwave digestion were obtained by the orthogonal test at last. The best optimum parameters for microwave digestion was that, the volume of digestion solution was 8mL, the reagent proportion for HNO3 and H2O2 was 4:1, the digestion time was 8min, the digestion pressure was 2.6 Mpa and the digestion power was 1000 W. The content of Iron in assayed milk powder was 0.0560mg/g. Microwave digestion was a time-saving and practical pretreatment of samples.