Effect of Cobalt as a Chemical Modifier for the Determination of Lead by Electrothermal Atomic Absorption Spectrometry Using a Tungsten Furnace

1997 ◽  
Vol 12 (7) ◽  
pp. 781-784 ◽  
Author(s):  
TOMOHIRO NARUKAWA ◽  
ATSUSHI UZAWA ◽  
WATARU YOSHIMURA ◽  
TADAO OKUTANI
Keyword(s):  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Electrothermal Atomic Absorption Spectrometry ◽  
Absorption Spectrometry ◽  
Chemical Modifier

scholarly journals Validation of a Digestion System Using a Digester Block/Cold Finger System for the Determination of Lead in Vegetable Foods by Electrothermal Atomic Absorption Spectrometry

2011 ◽  
Vol 94 (3) ◽  
pp. 942-946 ◽  
Author(s):  
Robson M De Jesus ◽  
Mario M S Junior ◽  
Geraldo D Matos ◽  
Ana Dos M P Santos ◽  
Sérgio L C Ferreira
Keyword(s):  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Electrothermal Atomic Absorption Spectrometry ◽  
Ammonium Phosphate ◽  
Absorption Spectrometry ◽  
Chemical Modifier ◽  
Cold Finger ◽  
Average Value ◽  
Spinach Leaves

Abstract This paper presents the validation of a system for sample digestion using a digester block/ cold finger to determine the lead content in vegetables by electrothermal atomic absorption spectrometry (ETAAS). After mineralization, lead contents were determined by ETAAS using a calibration curve based on aqueous standards prepared in 2.60 M nitric acid solutions containing 5 μg ammonium phosphate as chemical modifier. A pyrolysis temperature of 900°C and atomization temperature of 2000°C were used. This method allowed the determination of lead with a characteristic mass of 35 pg; LOD and LOQ of 0.6 and 2 ng/g, respectively, were found. The precision was investigated in terms of reproducibility and repeatability. Reproducibility was estimated by analysis of nine different portions of a certified reference material (CRM) of spinach leaves, and the repeatability was determined through the analysis of nine aliquots of the same solution. The reproducibility and repeatability were found to be 4.27 and 2.94% RSD, respectively. The accuracy was confirmed by analysis of whole meal flour, spinach leaves, and orchard leaves CRMs, all furnished by the National Institute of Standards and Technology. Lead contents were measured using the newly developed technique in 11 different potato samples. The lead contents ranged from 12.80 to 69.27 ng/g, with an average value of 28.59 ng/g. These values were in agreement with data reported in the literature.

Sign in / Sign up

Export Citation Format

Share Document