Graphite Furnace Atomic Absorption Method for the Determination of Lead in Sugars and Syrups

1994 ◽  
Vol 77 (5) ◽  
pp. 1288-1292 ◽  
Author(s):  
Nancy J Miller-Ihli
Keyword(s):  
Detection Limit ◽  
Atomic Absorption ◽  
Graphite Furnace ◽  
Absorption Spectrometry ◽  
Magnesium Nitrate ◽  
Method Detection Limit ◽  
High Fructose ◽  
Graphite Furnace Atomic Absorption ◽  
Characteristic Mass

Abstract A method was developed for the determination of lead in sugars and syrups. Samples are wet-ashed with a nitric acid–hydrogen peroxide procedure and analyzed by graphite furnace atomic absorption spectrometry. The method involves the use of magnesium nitrate as a matrix modifier, air ashing, platform atomization, and quantitation by peak area measurements with direct calibration against aqueous standards. The instrumental detection limit (based on 3.29σ) was 10 pg, or 0.5 μg/L for a 20 μL injection, corresponding to a method detection limit of 3.3 ng/g sugar. The characteristic mass was approximately 12 pg. This method was validated by analyzing sucrose and high-fructose corn syrup samples spiked with known quantities of lead. The average recovery was 101 ± 6%.

Graphite Furnace Atomic Absorption Method for the Determination of Chromium in Foods and Biological Materials

1992 ◽  
Vol 75 (2) ◽  
pp. 354-359 ◽  
Author(s):  
N J . Miller Ihli ◽  
F E Greene
Keyword(s):  
Atomic Absorption ◽  
Graphite Furnace ◽  
Absorption Spectrometry ◽  
Biological Materials ◽  
Food Samples ◽  
Magnesium Nitrate ◽  
Matrix Modifier ◽  
Graphite Furnace Atomic Absorption ◽  
Characteristic Mass

Abstract A method was developed for the determination of chromium in food samples and other biological materials. Samples are dry ashed In a muffle furnace and are analyzed by graphite furnace atomic absorption spectrometry. Magnesium nitrate is used as a matrix modifier, and samples are quantltated by platform atomizatlon and peak area measurements with direct calibration against aqueous standards. The detection limit (based on 3.29 σ) was 5.6 pg, or 0.28 μg/L for a 20 μL injection. The characteristic mass was 3.2 pg. This method was validated by analyzing a range of reference materials and was subsequently used for the analysis of a variety of food samples. A comparison of analytical results obtained from direct calibration and method of additions was made.

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