Direct Determination of Lead in Foods by Solid Sampling Electrothermal Vaporization Atomic Fluorescence Spectrometry
文献类型： 外文期刊
作者： Shang, Derong 1 ; Zhao, Yanfang 1 ; Zhai, Yuxiu 1 ; Ning, Jinsong 1 ; Duan, Delin 2 ; Zhou, Yongdong 3 ;
作者机构： 1.Chinese Acad Fishery Sci, Yellow Sea Fishery Res Inst, Nanjing Rd 106, Qingdao 266071, Peoples R China
2.Chinese Acad Sci, Inst Oceanol, Nanhai Rd 7, Qingdao 266071, Peoples R China
3.Yancheng Hairui Food Co Ltd, Dafeng 224005, Peoples R China
关键词： Lead; solid sampling; electrothermal vaporization atomic fluorescence spectrometry; foods
期刊名称：ANALYTICAL SCIENCES （ 影响因子：2.081； 五年影响因子：1.676 ）
ISSN： 0910-6340
年卷期： 2016 年 32 卷 9 期
页码：
收录情况： SCI
摘要： A solid sampling method for the determination of lead in foods (including grains, vegetables and seafoods) using electrothermal vaporization atomic fluorescence spectrometry was established. The method introduced samples using electrothermal vaporization by quartz furnace and used on-line ashing and vaporization to remove matrix interferences for the specific trap of lead. It was proven by the certified reference material (CRM) and the recovery rate of the standards that the electrothermal vaporization was stable and there was no effect for sampling difference. The best operating program and parameters for the new method included ashing (850 C, 160 s), vaporization and trap (1050 degrees C, 80 s; 800 degrees C, 10 s), release (800 degrees C, 10 s), and mixed Ar + H-2 (85:15%, v/v) as carrier gas with flow rate of 500 mL/min. The relative standard deviations of repeated Pb measurements in CRMs were all below 5.0%, and the recovery rate ranged from 90.0 - 110.0%. The limit of detection (LOD) for the new method was 3.0 pg and the limit of quantification (LOQ) was 10.0 pg. The total time of analysis was less than 6 min. No significant differences existed between the results measured by the new method and microwave ICP-MS.
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