Highlights
Scientific Article
unige:17974 
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Direct electrothermal atomic absorption spectrometric determination of lead in wine |
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| Published in | Ciencia. 1996, vol. 4, no. 2, p. 165-172 | |
| Abstract | A method for direct electrothermal at. absorption spectrometric detn. of lead in wine is described. A mixed chem. modifier contg. 20 mg of tungsten as ammonium paratungstate and 4 mg palladium as palladium chloride is applied to thermally stabilize Pb in wine up to pyrolysis temps. of 800-850 DegC. Matrix-matched stds. are used for calibration. The characteristic mass for integrated absorbance measurements (mo) is 20 pg, and the limit of detection is 3 mg/L for a wine sample. The accuracy and precision of the method were assessed by analyzing the ref. CQiR and CQiB materials (Food Science Lab., Ministry of Agriculture, Fisheries and Food, UK) | |
| Keywords | Wine — Lead detn wine | |
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| Citation (ISO format) | SLAVEYKOVA, Vera, TSALEV, Dimiter L, MASKILL, Roger. Direct electrothermal atomic absorption spectrometric determination of lead in wine. In: Ciencia, 1996, vol. 4, n° 2, p. 165-172. https://archive-ouverte.unige.ch/unige:17974 |
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