Determination of Lead in Food by Infrared Digestion-Hydride Generation-Atomic Absorption Spectrometry
- VernacularTitle:食品中铅的红外消解-氢化物发生-原子吸收光谱测定法
- Author:
Lianhong XIE
- Publication Type:Journal Article
- Keywords:
Lead;
Food;
Spectrophotometry, atomic absorption;
Infrared digestion;
Hydride generation
- From:
Journal of Environment and Health
2007;0(11):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To develop a simple test method to determine lead in the food by atomic absorption spectrometry. Methods Based on the system of HCl-K3Fe(CN)6-KBH4, lead in the food samples was oxidized into Pb4+ and formed PbH4 in the continuous flow injection hydride generator and then the PbH4 vapour was put into atomization, the atomic absorption spectrometry was used to determine lead. Results The detection limit was 0.070 ?g /L, the linear range of standard curve was 0-16 ?g /L, the correlation coefficient (r) was 0.999 5, RSD was less than 1.92% for the standard solution, and less than 3% for food samples, average recovery rate was 97%. Conclusion This method is simple, low cost and applicable to the determination of trace lead in the food.
