Interference by Tin in AOAC Dry-Ash Voltammetric Method for Determination of Lead and Cadmium in Canned Foods

1988 ◽  
Vol 71 (4) ◽  
pp. 857-859
Author(s):  
Walter Holak ◽  
John J Specchio
Keyword(s):  
Tartaric Acid ◽  
False Positive ◽  
Supporting Electrolyte ◽  
Canned Food ◽  
Voltammetric Method ◽  
Lead And Cadmium ◽  
Anodic Stripping ◽  
Canned Foods ◽  
Positive Results

Abstract When lead and cadmium were determined in samples of canned food by the AOAC anodic stripping voltammetric method, an interference was observed which was believed to be tin(IV). This interference could cause false positive results for lead and cadmium. The electroactivity of tin(IV) was suppressed by increasing the concentration of tartaric acid in the supporting electrolyte from 0.005M to 0.1M after mixing with an equal volume of sample solution.

Can cadaverous pollution from environmental lead misguide to false positive results in the histochemical determination of gunshot residues? Study on cadaveric skin samples

2017 ◽  
Vol 277 ◽  
pp. 16-20 ◽  
Author(s):  
Michele Boracchi ◽  
Salvatore Andreola ◽  
Federica Collini ◽  
Guendalina Gentile ◽  
Francesca Maciocco ◽  
...  
Keyword(s):  
False Positive ◽  
Gunshot Residues ◽  
Environmental Lead ◽  
Positive Results ◽  
Skin Samples

Determination of Lead and Cadmium in Foods by Anodic Stripping Voltammetry: I. Development of Method

1982 ◽  
Vol 65 (4) ◽  
pp. 970-977
Author(s):  
Raymond J Gajan ◽  
Stephen G Capar ◽  
Cheryl A Subjoc ◽  
Marion Sanders
Keyword(s):  
Anodic Stripping Voltammetry ◽  
Stripping Voltammetry ◽  
Food Samples ◽  
Food Sample ◽  
Sample Solution ◽  
Lead And Cadmium ◽  
Anodic Stripping ◽  
Acetate Electrolyte

Abstract Food samples are dry ashed at 500 ± 50°C with a 10% aqueous K2SO4 solution used as an ashing aid. The ashed sample is dissolved in 50 mL 2% HNO3. Anodic stripping voltammetry is used to determine lead and cadmium in a mixture of the sample solution and an acetate electrolyte at pH 4.3 ± 0.3. The estimated quantitation limits, based on a 10 g food sample, are 0.005 ppm for cadmium and 0.010 ppm for lead.

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