<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml">A method has been developed for direct determination of lead in wine by graphite furnace atomic absorption spectrometry (GFAAS) with Zeeman-effect background correction. The thermal behaviour of Pb during pyrolysis and atomisation stages was investigated without matrix modifier and in the presence of Pd(NO3)2, Pd(NO3)2 + Mg(NO3)2 × 6H2O, and NH4H2PO4 + Mg(NO3)2 × 6H2O as matrix modifiers. A simple 1:1 dilution of wine samples with Pd(NO3)2 as a matrix modifier proved optimal for accurate determination of Pb in wine. Mean recoveries were 106 % for red and 114 % for white wine, and the detection limit was 3 μg L-1. Within-run precision of measurements for red and white wine was 2.1 % and 1.8 %, respectively. The proposed method was applied for analysis of 23 Croatian wines. Median Pb concentrations were 33 μg L-1, range (16 to 49) μg L-1 in commercially available wines and 46 μg L-1, range (14 to 559) μg L-1 in home-made wines. There were no statistically significant differences (P&lt;0.05) in Pb concentration between commercial and home-made wines or between red and white wines.</abstract>

A method has been developed for direct determination of lead in wine by graphite furnace atomic absorption spectrometry (GFAAS) with Zeeman-effect background correction. The thermal behaviour of Pb during pyrolysis and atomisation stages was investigated without matrix modifier and in the presence of Pd(NO3)2, Pd(NO3)2 + Mg(NO3)2 × 6H2O, and NH4H2PO4 + Mg(NO3)2 × 6H2O as matrix modifiers. A simple 1:1 dilution of wine samples with Pd(NO3)2 as a matrix modifier proved optimal for accurate determination of Pb in wine. Mean recoveries were 106 % for red and 114 % for white wine, and the detection limit was 3 μg L-1. Within-run precision of measurements for red and white wine was 2.1 % and 1.8 %, respectively. The proposed method was applied for analysis of 23 Croatian wines. Median Pb concentrations were 33 μg L-1, range (16 to 49) μg L-1 in commercially available wines and 46 μg L-1, range (14 to 559) μg L-1 in home-made wines. There were no statistically significant differences (P<0.05) in Pb concentration between commercial and home-made wines or between red and white wines.

Determination of Lead in Croatian Wines by Graphite Furnace Atomic Absorption Spectrometry

Institute for Medical Research and Occupational Health, Zagreb, Croatia

Archives of Industrial Hygiene and Toxicology

A method has been developed for direct determination of lead in wine by graphite furnace atomic absorption spectrometry (GFAAS) with Zeeman-effect background...

Determination of Lead in Croatian Wines by Graphite Furnace Atomic Absorption Spectrometry

Data publikacji: 21 mar 2011

Zakres stron: 25 - 31

DOI: https://doi.org/10.2478/10004-1254-62-2011-2073

Słowa kluczowe
analitičko vrednovanje, domaća vina, ETAAS, komercijalna vina

This content is open access.

Determination of Lead in Croatian Wines by Graphite Furnace Atomic Absorption Spectrometry

Data publikacji: 21 mar 2011

Zakres stron: 25 - 31

DOI: https://doi.org/10.2478/10004-1254-62-2011-2073

Słowa kluczoweanalitičko vrednovanje, domaća vina, ETAAS, komercijalna vina

This content is open access.

Słowa kluczowe
analitičko vrednovanje, domaća vina, ETAAS, komercijalna vina