Recently, solid sampling analytical methods have been developed l Atomic Absorp- for elemental analysis in food, such El Electrothermal vaporization Aromic tion spectrometry (ET-AAS)I11i. Fluorescence spectrometry (Erv-AFS)112,13l. Electrothermal Vapori zation Inductively coupled Plasma Mass spectrometry (ETV-ICP-MS) [14l. Electrothermal vaporization tnductively coupled Plasma Atomic pectrometry (ETV-ICP-AES) [151, Instrumental Neutron Acti- Emission S vation Analysis (INAA) 16. and X-ray Fl uorescence (XRF) 1171. Among these methods, the ETV techniques have been the most frequently used for solid sampling, with vaporizers made from graphite I15. tungsten (13lor rhenium 118l materials. However, the direct sampling approach can introduce matrix interferences during elemental analysis, likely from elements or residual solid particles [19] in the food samples, To eliminate the matrix interferences, various approaches, including a matrix modifier 120l standard addition 1211 and matrix-matching cali- bration 15th have been employed for solid sampling analytical methods. The trapping technique is also an efficient approach for eliminating matrix interferences l121 due to the separation of a trapped element from the vaporized matrix aerosol by a camier gas. Many materials can be used for trapping a certain element. For example, a gold coil was employed to trap mercury atorns 122. Similarly, tungsten coils coated with platinum 123l, gold [24l. iridium 125) or rhodium 126l have been employed to trap hydrides of Te, Se, Bi and As respectively. In addition to metal materials. quartz has also frequently been used to trap atoms 12728] or hydrides 12g] of elements,