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

Hande Tinas, Nil Ozbek, Suleyman Akman*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)6365-6370
Number of pages6
JournalAnalytical Methods
Volume9
Issue number45
DOIs
Publication statusPublished - 7 Dec 2017

Bibliographical note

Publisher Copyright:
© 2017 The Royal Society of Chemistry.

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