Direct electrothermal atomic absorption spectrometric determination of lead in wine

A method for direct electrothermal at. absorption spectrometric detn. of lead in wine is described. A mixed chem. modifier contg. 20 mg of tungsten as ammonium paratungstate and 4 mg palladium as palladium chloride is applied to thermally stabilize Pb in wine up to pyrolysis temps. of 800-850 DegC. Matrix-matched stds. are used for calibration. The characteristic mass for integrated absorbance measurements (mo) is 20 pg, and the limit of detection is 3 mg/L for a wine sample. The accuracy and precision of the method were assessed by analyzing the ref. CQiR and CQiB materials (Food Science Lab., Ministry of Agriculture, Fisheries and Food, UK).


Published in:
Ciencia (Maracaibo), 4, 2, 165-172
Year:
1996
ISSN:
1315-2076
Keywords:
Laboratories:




 Record created 2007-11-27, last modified 2018-03-17


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