P. Vinas et al., SLURRY ATOMIZATION OF VEGETABLES FOR THE ELECTROTHERMAL ATOMIC-ABSORPTION SPECTROMETRIC ANALYSIS OF LEAD AND CADMIUM, Food chemistry, 50(3), 1994, pp. 317-321
Slurry-ETAAS procedures for the rapid determination of lead and cadmiu
m in vegetables are described. Fast-programme methodology, in which th
e drying and ashing stages are replaced by a single modified drying st
ep, is used. Slurries are prepared in a 20% (v/v) ethanol medium using
0.1% ammonium dihydrogenphosphate as a chemical modifier. The suspend
ing medium also contains hydrogen peroxide to prevent the build-up of
carbonaceous residue inside the atomizer. Platform atomization using 1
800 degrees C and 1700 degrees C for lead and cadmium, respectively, p
ermits calibration with aqueous standards. Results for two standard re
ference materials confirm the reliability of the procedures.