Title of article :
Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS
Author/Authors :
Caldas، نويسنده , , Naise M. and Raposo Jr.، نويسنده , , Jorge L. and Gomes Neto، نويسنده , , José A. and Barbosa Jr.، نويسنده , , Fernando، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2009
Pages :
6
From page :
1266
To page :
1271
Abstract :
Palladium plus magnesium nitrates with and without Ir, Ru and W were evaluated for the simultaneous determination of As, Cu and Pb in cachaça by graphite furnace atomic absorption spectrometry. For 20 μL of sample, 5 μL Pd(NO3)2 and 3 μL Mg(NO3)2 dispensed together onto the Ir-coated platform of the THGA, analytical curves in the 0–30.0 μg L−1 As, 0–1.50 mg L−1 Cu and 0–60.0 μg L−1 Pb were built up and typical linear correlation coefficients were always better than 0.999. The limit of detection was 1.30 μg L−1 As, 140 μg L−1 Cu and 0.90 μg L−1 Pb. As, Cu and Pb contents in 10 cachaça samples agreed with those obtained by ICP-MS. Recoveries of spiked samples varied from 96% to 106% (As), 97% to 112% (Cu) and 92% to 108% (Pb). The relative standard deviation (n = 12) was typically 2.7%, 3.3% and 1.9%.
Keywords :
CU , AS , pb , Cachaça , Permanent modifier , GF AAS
Journal title :
Food Chemistry
Serial Year :
2009
Journal title :
Food Chemistry
Record number :
1957683
Link To Document :
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