Determination of Trace Elements in Tea and Coffee by Neutron Activation Analysis

Abstract Thermal neutron activation analysis, a high-resolution Ge(Li) gamma-ray spectrometer, and an IBM 360/67 digital computer were used to determine the concentration of Na, K, Sc, Cr, Mn, Fe, Co, Cu, Zn, Se, Br, Rb, Sb, Cs, and Hg in ground coffee and tea. This nondestructive multielement technique requires neither pre- nor postirradiation chemistry and eliminates problems of reagent contamination. The method is simple, precise and sensitive to 15 elements. Interferences from fast neutron (n, p) and (n, α) reactions are small and, if necessary, corrections may be applied easily. This technique can be applied to percolated tea and coffee.