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Food Addit Contam ; 23(5): 479-83, 2006 May.
Article in English | MEDLINE | ID: mdl-16644595

ABSTRACT

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.


Subject(s)
Candy/analysis , Environmental Pollutants/analysis , Food Contamination/analysis , Lead/analysis , Saccharum/chemistry , Calibration , Hot Temperature , Reference Standards , Rhodium , Spectrophotometry, Atomic/methods
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