A FAST METHOD FOR THE DETERMINATION OF LEAD IN PAPRIKA BY ELECTROTHERMAL ATOMIC-ABSORPTION SPECTROMETRY WITH SLURRY SAMPLE INTRODUCTION

被引：10

作者：

CORDOBA, MH

GARCIA, IL

机构：

[1] Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia

来源：

TALANTA | 1991年 / 38卷 / 11期

关键词：

D O I：

10.1016/0039-9140(91)80100-E

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A rapid procedure for the determination of lead in commercial paprika samples is described. The samples are first calcined at 350-degrees, then suspensions are prepared in water containing 0.1% v/v Triton X-100 and 0.1% w/v ammonium phosphate and injected into the electrothermal atomiser. The use of platform atomisation with a preatomisation cooling step allows for simple calibration with aqueous standards. When using 0.4% suspensions the detection limit is 0.2-mu-g/g. The results for seven paprika samples agree with those obtained by an alternative method involving calcination and dissolution in acid.

引用

页码：1247 / 1251

页数：5

共 16 条

[1]

BORSZEKI J, 1986, ACTA ALIMENT HUNG, V15, P93

[2] DETERMINATION OF COPPER, CHROMIUM, IRON AND LEAD IN PINE NEEDLES BY ELECTROTHERMAL ATOMIZATION ATOMIC-ABSORPTION SPECTROMETRY WITH SLURRY SAMPLE INTRODUCTION [J].