Lead In Beverages Research Articles

Determination of cadmium and lead in beverages after leaching from pewter cups using graphite furnace atomic absorption spectrometry

Two simple methods have been developed to determine cadmium and lead in different kinds of beverages and vinegar leached from pewter cups produced in Brazil. Leaching experiments have been carried out with different solutions: beer, sugar cane spirit, red and white wine, vinegar and a 3% acetic acid solution. The solutions were kept in cups with and without solder for 24h. Lead and cadmium have been determined using graphite furnace atomic absorption spectrometry with deuterium background correction. The limits of detection were 0.05 and 1.4μgL−1, and the characteristic mass was 1.0pg and 19pg for Cd and Pb, respectively. With the developed methods it was possible to determine accurately cadmium and lead by direct analysis in these liquids and to evaluate the leaching of these metals from pewter cups. The results presented in this work show that pewter cups are not cadmium- and lead-free; this point goes against the manufacturers’ declaration that their products are lead-free.

Correlation between lead content in human biological fluids and the use of vitrified earthenware containers for foods and beverages

Methods for the measurement in the aqueous phase and organic phase (MIBK) after extraction with APDC of lead by atomic absorption spectrometry in beverages and in the biological fluids of humans assumed to be poisoned were studied and applied. The detection limits obtained were 0·045 and 0·025 ppm. Correlations were obtained between the content of lead in beverages and the use of vitrified earthenware containers and between the content of lead in beverages and in the biological fluids of the consumers.