Determination of lead in cookies by electrothermal atomic absorption spectrometry with various chemical modifiers

The determination of lead in some Turkish cookies has been studied in the p resence of some chemical modifiers. In order to decrease the interferences of sample matrix and to stabilize the atomic absorption signal of lead, W, Pd, W + Pd and W + Pd + tartaric acid (TA) have been tested as matrix modif ier. Modifiers have been compared in terms of pyrolysis temperature, atomiz ation and background profiles, precision and accuracy. The W + Pd + TA modi fier mixture was found to be preferable for the determination of lead in co okies. The recovery and limit of detection of lead were about 99% and 1.2 m u g/l, respectively. (C) 2000 Elsevier Science Ltd. All rights reserved.