Direct Determination of Lead in Foods by Solid Sampling Electrothermal Vaporization Atomic Fluorescence Spectrometry

• DOI: 10.2116/analsci.32.1007
• Publication Date: 2016-09-09T22:08:06Z
• Authors: Derong Shang; Yanfang Zhao; Yuxiu Zhai; Jinsong Ning; Delin Duan; Yongdong Zhou
• Keywords: Vaporization; Ashing; Certified reference materials

A solid sampling method for the determination of lead in foods (including grains, vegetables and seafoods) using electrothermal vaporization atomic fluorescence spectrometry was established. The introduced samples by quartz furnace used on-line ashing to remove matrix interferences specific trap lead. It proven certified reference material (CRM) recovery rate standards that stable there no effect difference. best operating program parameters new included (850°C, 160 s), (1050°C, 80 s; 800°C, 10 release (800°C, mixed Ar + H2 (85:15%, v/v) as carrier gas with flow 500 mL/min. relative standard deviations repeated Pb measurements CRMs were all below 5.0%, ranged from 90.0 - 110.0%. limit detection (LOD) 3.0 pg quantification (LOQ) 10.0 pg. total time analysis less than 6 min. No significant differences existed between results measured microwave ICP-MS.