Direct solid sampling determination of lead in cheese varieties by high resolution continuum source graphite furnace atomic absorption spectrometry,Analytical Methods

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Direct solid sampling determination of lead in cheese varieties by high resolution continuum source graphite furnace atomic absorption spectrometry
Analytical Methods ( IF 2.7 ) Pub Date : 2017-10-18 00:00:00 , DOI: 10.1039/c7ay02029e
Hande Tinas _{1,

2,

3,

4,

5} , Nil Ozbek _{1,

2,

3,

4,

5} , Suleyman Akman _{1,

2,

3,

4,

5}

Affiliation

Lead concentrations in cheese varieties were determined against aqueous standards using high-resolution continuum source graphite furnace atomic absorption spectrometry with direct solid sampling. Cheese samples were dried at 110 °C, chipped finely, and mixed thoroughly; portions of only a few milligrams were weighed automatically on a balance and introduced into the furnace by means of a solid autosampler. Since the samples were not digested, the method was fast, economic and environmentally friendly. The risks of analyte loss or contamination were minimized. The pyrolysis/atomization temperatures were 800/2000 °C. The limit of detection and characteristic mass of the method were 12.0 pg and 6.6 pg of lead, respectively. The lead concentrations in standard reference milk powder were found to be within the uncertainty limits of the certified value. The concentrations of lead in cheese varieties consumed in Turkey ranged from 0.051 to 0.42 mg kg⁻¹. In addition, the same samples were analyzed after digestion using H₂O₂ : HNO₃ (1 : 3). Finally, micro-scale distributions of lead in cheese samples separated for analysis were determined.

中文翻译：

高分辨率连续源石墨炉原子吸收光谱法直接固体取样测定干酪中的铅

使用高分辨率连续谱源石墨炉原子吸收光谱法和直接固体采样，根据含水标准确定了干酪品种中的铅浓度。奶酪样品在110°C下干燥，切细，彻底混合。天平仅自动称取几毫克的一部分，并通过固体自动进样器引入炉中。由于不对样品进行消化，因此该方法快速，经济且环境友好。分析物丢失或污染的风险已降至最低。热解/雾化温度为800/2000℃。该方法的检出限和特征量分别为12.0 pg和6.6 pg铅。发现标准参考奶粉中的铅浓度在认证值的不确定度范围内。^-1。另外，使用H₂ O₂ ：HNO₃（1：3）消化后，分析了相同的样品。最后，测定分离的干酪样品中铅的微量分布，以进行分析。

更新日期：2017-11-23

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