The determination of lead in sugar and sweets without digestion by electrothermal atomic absorption spectrometry (ETAAS) with a rhodium chemical modifier
| Autor: | V M C Dias, A S B Cardoso |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
Hot Temperature
Health Toxicology and Mutagenesis Analytical chemistry chemistry.chemical_element Food Contamination Toxicology law.invention Rhodium Candy chemistry.chemical_compound Nitric acid law Detection limit Chromatography Aqueous solution Spectrophotometry Atomic Public Health Environmental and Occupational Health General Chemistry Reference Standards Saccharum Certified reference materials chemistry Ashing Lead Chemistry (miscellaneous) Calibration Environmental Pollutants Atomic absorption spectroscopy Pyrolysis Food Science |
| Zdroj: | Food additives and contaminants. 23(5) |
| ISSN: | 0265-203X |
| Popis: | Reference methods for determining lead in food are usually time-consuming. This paper reports a straightforward procedure using electrothermal atomic absorption spectrometry (ETAAS), to determine lead (Pb) in fat-free sweets. Several chemical modifiers were examined and results showed that it is not necessary to digest the samples, when a rhodium (Rh) modifier was used. The samples were dissolved in nitric acid and the determination of Pb was performed by ETAAS, using Rh chemical modifier at a pyrolysis temperature of 900 degrees C and an atomization temperature of 1,500 degrees C. No ashing step was employed and aqueous standards were used, in the range 2-10 microg l(-1). The limit of quantification was 0.095 mg kg(-1), and the accuracy of the method was verified by analysing certified reference materials. |
| Databáze: | OpenAIRE |
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