Determination of lead in cookies by electrothermal atomic absorption spectrometry with various chemical modifiers

被引：17

作者：

Acar, O

Kiliç, Z ^{[1
]}

Türker, AR

机构：

[1] Gazi Univ, Gazi Educ Fac, TR-06500 Ankara, Turkey

[2] Ankara Nucl Res & Training Ctr, TAEA, TR-06100 Besevlar Ankara, Turkey

[3] Gazi Univ, Sci & Art Fac, TR-06500 Ankara, Turkey

来源：

FOOD CHEMISTRY | 2000年 / 71卷 / 01期

关键词：

ETAAS-Zeeman background correction; lead; cookie samples; chemical modifiers;

D O I：

10.1016/S0308-8146(00)00117-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The determination of lead in some Turkish cookies has been studied in the presence of some chemical modifiers. In order to decrease the interferences of sample matrix and to stabilize the atomic absorption signal of lead, W, Pd, W + Pd and W + Pd + tartaric acid (TA) have been tested as matrix modifier. Modifiers have been compared in terms of pyrolysis temperature, atomization and background profiles, precision and accuracy. The W + Pd + TA modifier mixture was found to be preferable for the determination of lead in cookies. The recovery and limit of detection of lead were about 99% and 1.2 mu g/l, respectively. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：117 / 122

页数：6

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