The determination of lead in sugar and sweets without digestion by electrothermal atomic absorption spectrometry (ETAAS) with a rhodium chemical modifier

Food Additives and Contaminants
V M C Dias, A S B Cardoso

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.

References

May 8, 2002·British Journal of Clinical Pharmacology·J N GordonP N Bennett

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Citations

Jul 5, 2007·Analytical and Bioanalytical Chemistry·Stephen G CaparJohn Cheng
May 1, 2009·Environmental Toxicology and Pharmacology·Mohammad Taghi Mansouri, Omar Cauli
Nov 17, 2019·Food Research International·Milton Cabral de Vasconcelos NetoScheilla Vitorino Carvalho de Souza

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Methods Mentioned

BETA
atomic spectrometry

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