Abstract
A rapid, accurate, and precise method is described for the determination of Pb in wine using continuous-flow hydride generation atomic fluorescence spectrometry (CF-HGAFS). Sample pretreatment consists of ten-fold dilution of wine followed by direct plumbane generation in the presence of 0.1 mol L−1 HCl and 1% m/v K3[Fe(CN)6] with 1% m/v NaBH4 as reducing agent. An aqueous standard calibration curve is recommended for Pb quantification in wine sample. The method provides a limit of detection and a limit of quantification of 0.3 μg L−1 and 1 μg L−1, respectively. The relative standard deviation varies between 2–6% (within-run) and 4–11% (between-run) at 3–30 μg L−1 Pb levels in wine. Good agreement has been demonstrated between results obtained by CF-HGAFS and direct electrothermal atomic absorption spectrometry in analyses of red and white wines within the concentration range of 9.2–25.8 μg L−1 Pb.
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The authors gratefully acknowledge funding by NATO Outreach Fellowship 219.34 to IBK and partial financial support from Bulgarian Ministry of Education, NSFB Project VYX-12/05.
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Karadjova, I.B., Lampugnani, L., D’Ulivo, A. et al. Determination of lead in wine by hydride generation atomic fluorescence spectrometry in the presence of hexacyanoferrate(III). Anal Bioanal Chem 388, 801–807 (2007). https://doi.org/10.1007/s00216-007-1127-0
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DOI: https://doi.org/10.1007/s00216-007-1127-0