GFAAS Determination of Lead in Saliferous Food

Sample of saliferous food was digested and heated with a mixture of HNO3 and H2O2, and the content of lead in the sample solution was determined by GFAAS. A mixture of PdCl2 and NH4NO3 was used as matrix modifier, and temperatures selected for ashing and atomization were 1 200 ℃ and 1 850 ℃ respectively. Linear relationship between values of absorbance and mass concentration of Pb(Ⅱ) was obtained in the range within 25 μg·L-1, with detection limit (3s/b) of 26 pg. The proposed method was used in the analysis of sample of sauce, value of average recovery found by standard addition method was 96.2%, and RSD (n=5) found was 3.0%.