A procedure for the determination of lead in green vegetables at concentrations down to 1μg/kg
作者:
M. J. Baxter,
J. A. Burrell,
H. M. Crews,
R. C. Massey,
D. J. McWeeny,
期刊:
Food Additives & Contaminants
(Taylor Available online 1989)
卷期:
Volume 6,
issue 3
页码: 341-349
ISSN:0265-203X
年代: 1989
DOI:10.1080/02652038909373789
出版商: Taylor & Francis Group
关键词: Lead;vegetables;graphite furnace atomic absorption spectrometry
数据来源: Taylor
摘要:
An accurate and highly sensitive dry ashing/graphite furnace atomic absorption spectrometry (GFAAS) procedure has been developed for the measurement of lead in green vegetables. The accuracy of the method was established by analysis of standard reference materials and confirmed by isotope dilution using an inductively coupled plasma‐mass spectrometer (ICP‐MS). The limit of detection (wet weight) of the technique is 1–3 pg/kg with relative standard deviations ranging from 6% for a sample of kale containing 500 μg/kg to 20% for cabbage containing 3.0 μg/kg.
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