Quantitative determination of lead and cadmium in foods by programmed dry ashing and atomic-absorption spectrophotometry with electrothermal atomisation.

Abstract

This paper describes the simultaneous determination of lead and cadmium in foods by programmed dry ashing, in the presence of magnesium nitrate, complexing with sodium diethyldithiocarbamate, extraction with isobutyl methyl ketone and atomic-absorption spectrophotometry using the graphite furnace technique. Recoveries are 94–100% for lead and 94–109% for cadmium.