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2007•Journal of environmental healthRequires access

Determination of Lead in Food by Infrared Digestion-Hydride Generation-Atomic Absorption Spectrometry

Xie Lian-hon

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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 μg /L, the linear range of standard curve was 0-16 μg /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.

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What this paper is about

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 μg /L, the linear range of standard curve was 0-16 μg /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.

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Available 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 μg /L, the linear range of standard curve was 0-16 μg /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.

Key concepts: Hydride, Detection limit, Chemistry, Atomic absorption spectroscopy, Mass spectrometry, Analytical Chemistry (journal), Correlation coefficient, Chromatography

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