Direct electrothermal atomic absorption spectrometric determination of lead in wine
|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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|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|