Direct Determination of Molybdenum in Milk and Infant Food Samples Using Slurry Sampling and Graphite Furnace Atomic Absorption Spectrometry

2010 ◽  
Vol 4 (1) ◽  
pp. 41-48 ◽  
Author(s):  
Flávia Regina de Amorim ◽  
Milton Batista Franco ◽  
Clésia Cristina Nascentes ◽  
José Bento Borba da Silva
Keyword(s):  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Graphite Furnace ◽  
Direct Determination ◽  
Absorption Spectrometry ◽  
Food Samples ◽  
Infant Food ◽  
Slurry Sampling ◽  
Graphite Furnace Atomic Absorption

Direct Determination of Lead in Smoke from Burned Crude Oil by Impaction Graphite Furnace Atomic Absorption Spectrometry

1997 ◽  
Vol 57 (3) ◽  
pp. 361-369 ◽  
Author(s):  
Charles O. Noble ◽  
Jenifer L. Hammond ◽  
James N. Beck ◽  
C.Edward Proffitt ◽  
Joseph Sneddon
Keyword(s):  
Crude Oil ◽  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Graphite Furnace ◽  
Direct Determination ◽  
Absorption Spectrometry ◽  
Graphite Furnace Atomic Absorption

scholarly journals Determination of Lead in Croatian Wines by Graphite Furnace Atomic Absorption Spectrometry

2011 ◽  
Vol 62 (1) ◽  
pp. 25-31 ◽  
Author(s):  
Blanka Tariba ◽  
Alica Pizent ◽  
Zorana Kljaković-Gašpić
Keyword(s):  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Graphite Furnace ◽  
Accurate Determination ◽  
Direct Determination ◽  
Absorption Spectrometry ◽  
White Wine ◽  
Matrix Modifier ◽  
Graphite Furnace Atomic Absorption

Determination of Lead in Croatian Wines by Graphite Furnace Atomic Absorption SpectrometryA method has been developed for direct determination of lead in wine by graphite furnace atomic absorption spectrometry (GFAAS) with Zeeman-effect background correction. The thermal behaviour of Pb during pyrolysis and atomisation stages was investigated without matrix modifier and in the presence of Pd(NO3)2, Pd(NO3)2+ Mg(NO3)2× 6H2O, and NH4H2PO4+ Mg(NO3)2× 6H2O as matrix modifiers. A simple 1:1 dilution of wine samples with Pd(NO3)2as a matrix modifier proved optimal for accurate determination of Pb in wine. Mean recoveries were 106 % for red and 114 % for white wine, and the detection limit was 3 μg L-1. Within-run precision of measurements for red and white wine was 2.1 % and 1.8 %, respectively. The proposed method was applied for analysis of 23 Croatian wines. Median Pb concentrations were 33 μg L-1, range (16 to 49) μg L-1in commercially available wines and 46 μg L-1, range (14 to 559) μg L-1in home-made wines. There were no statistically significant differences (P<0.05) in Pb concentration between commercial and home-made wines or between red and white wines.

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