LEAD HYDRIDE GENERATION IN A LACTIC-ACID POTASSIUM DICHROMATE MEDIUM AND ITS APPLICATION TO THE DETERMINATION OF LEAD IN FISH, VEGETABLE AND DRINK SAMPLES

被引：44

作者：

MADRID, Y ^{[1
]}

MESEGUER, J ^{[1
]}

BONILLA, M ^{[1
]}

CAMARA, C ^{[1
]}

机构：

[1] UNIV COMPLUTENSE MADRID,FAC QUIM,DEPT QUIM ANALIT,E-28040 MADRID,SPAIN

来源：

ANALYTICA CHIMICA ACTA | 1990年 / 237卷 / 01期

关键词：

Fish; Foods; Hydride generation; Lead; Vegetable; Water; Wine;

D O I：

10.1016/S0003-2670(00)83916-1

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The effect of different acids on the efficiency of lead hydride generation in potassium dichromate oxidant medium was investigated and lactic acid-potassium dichromate was found to give optimum lead hydride generation. Various parameters affecting sensitivity and the influence of interfering ions were studied. The sensitivity of the method (0.44 ng) is greater than published values for ammonium peroxodisulphate-nitric acid (20.0 hg) and hydrogen peroxide-nitric acid (10.0 ng). This could be because lactic acid stabilizes the Pb(IV) metastable compounds more effectively, acting as intermediate species in lead hydride formation. The method was applied to the determination of lead in liquids (tap water and wine) and fish and vegetable samples. The liquids were analysed directly without preconcentration or mineralization and the solids after wet digestion or slurry formation; these two sample preparation methods gave similar results. © 1990.

引用

页码：181 / 187

页数：7

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