Determination of trace lead in condiments by graphite furnace atomic absorption spectrometry method

The Lead in Various Condiments was determined by graphite furnace atomic absorption spectrometry(GFAAS)method.The samples were treated with dry ashing method at 500℃ for 6h,which was dissolved with 1.0% nitric acid and used ammonium nitrate as matrix modifier.The samples were analyzed under the optimized instrument conditions.The results showed good linearity of Lead ranged from 0 to 50μg/L.The lowest determination limit was 0.6μg/L.The recovery and the relative standard deviation of method were 83.80%~87.65%% and 1.82%~3.40%,respectively.This method is rapid,sensitive and accuracy,which could meet the demand for trace lead analysis in condiments.