A procedure for the determination of lead in green vegetables at concentrations down to 1μg/kg
- 1 July 1989
- journal article
- research article
- Published by Taylor & Francis in Food Additives & Contaminants: Part A
- Vol. 6 (3) , 341-349
- https://doi.org/10.1080/02652038909373789
Abstract
An accurate and highly sensitive dry ashing/graphite furnace atomic absorption spectrometry (GFAAS) procedure has been developed for the measurement of lead in green vegetables. The accuracy of the method was established by analysis of standard reference materials and confirmed by isotope dilution using an inductively coupled plasma‐mass spectrometer (ICP‐MS). The limit of detection (wet weight) of the technique is 1–3 pg/kg with relative standard deviations ranging from 6% for a sample of kale containing 500 μg/kg to 20% for cabbage containing 3.0 μg/kg.Keywords
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