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ABSTRACT
A simple and sensitive method for the determination of vanadium in foods was established by using atomic absorption spectrophotometry with graphite furnace atomization. The proposed method includes formation of a chelate-complex by reacting vanadium with pyrrolidine dithiocarbamate (PDCA), extracting the chelate with xylene and measurement of the extract by atomic absorption. The recoveries of added vanadium to various foods were 91.3 and 109.1%, within 7.9% of the coefficient variation. The sensitivity of this method is 10 - 50 times higher than previous methods with a detection limit of 0.01 μg/g.