Abstract
A method has been developed for direct determination of lead in wine by graphite furnace atomic absorption spectrometry (GFAAS) with Zeeman-effect background correction. The thermal behaviour of Pb during pyrolysis and atomisation stages was investigated without matrix modifier and in the presence of Pd(NO(3))(2), Pd(NO(3))(2) + Mg(NO(3))(2) × 6H(2)O, and NH(4)H(2)PO(4) + Mg(NO(3))(2) × 6H(2)O as matrix modifiers. A simple 1:1 dilution of wine samples with Pd(NO3)2 as a matrix modifier proved optimal for accurate determination of Pb in wine. Mean recoveries were 106 % for red and 114 % for white wine, and the detection limit was 3 μg L(-1). Within-run precision of measurements for red and white wine was 2.1 % and 1.8 %, respectively. The proposed method was applied for analysis of 23 Croatian wines. Median Pb concentrations were 33 μg L(-1), range (16 to 49) μg L(-1) in commercially available wines and 46 μg L(-1), range (14 to 559) μg L(-1) in home-made wines. There were no statistically significant differences (P<0.05) in Pb concentration between commercial and home-made wines or between red and white wines.
Highlights
A method has been developed for direct determination of lead in wine by graphite furnace atomic absorption spectrometry (GFAAS) with Zeeman-effect background correction
This study reports a simple and fast method for direct quantitative determination of trace Pb in wines using GFAAS
Optimisation of the furnace programme was based on the pyrolysis and atomisation curves (Figure 1) for a standard solution of Pb (20 μg L-1) containing 12 % ethanol in order to simulate wine matrix, and diluted samples (1:1) of one red and one white wine
Summary
A method has been developed for direct determination of lead in wine by graphite furnace atomic absorption spectrometry (GFAAS) with Zeeman-effect background correction. Within-run precision of measurements for red and white wine was 2.1 % and 1.8 %, respectively. There were no statistically significant differences (P
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