Determination of sulfur in food by high resolution continuum source flame molecular absorption spectrometry

The accuracy of the method was tested by analysis of digested biological certified reference materials (soya bean flour, corn flour and herbs) and recovery experiment for beverage samples with added known amount of sulfur standard. The recovery of analyte from such samples was in the range of 93-105% with the repeatability in the range of 4.1-5.0%. The developed method was applied for the determination of sulfur in milk (194 ± 10 mg kg− 1), egg white (2188 ± 29 mg kg− 1), mineral water (31.0 ± 0.9 mg L− 1), white wine (260 ± 4 mg L− 1) and red wine (82 ± 2 mg L− 1), as well as in sample rich in ions, such as bitter mineral water (6900 ± 100 mg L− 1).