Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers

Detalhes bibliográficos
Autor(a) principal: Dessuy, Morgana B.
Data de Publicação: 2008
Outros Autores: Vale, Maria Goreti R., Souza, Anderson Santos, Ferreira, Sergio Luis Costa, Welz, Bernhard, Katskov, Dmitri A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://www.repositorio.ufba.br/ri/handle/ri/6400
Resumo: Acesso restrito: Texto completo. p. 1321-1329.
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spelling Dessuy, Morgana B.Vale, Maria Goreti R.Souza, Anderson SantosFerreira, Sergio Luis CostaWelz, BernhardKatskov, Dmitri A.Dessuy, Morgana B.Vale, Maria Goreti R.Souza, Anderson SantosFerreira, Sergio Luis CostaWelz, BernhardKatskov, Dmitri A.2012-07-11T13:10:31Z20080039-9140http://www.repositorio.ufba.br/ri/handle/ri/6400v. 74, n. 5Acesso restrito: Texto completo. p. 1321-1329.A method has been developed for the determination of lead in wine by electrothermal atomic absorption spectrometry without any sample preparation and calibration against aqueous standards, using 7.5 g Pd as a chemical modifier. The results obtained for seven wines using the proposed method and an acid digestion procedure did not show any significant difference using a Student’s t-test. Atomization in a transversally heated filter atomizer (THFA) was compared with atomization in a conventional transversally heated platform furnace. The former provided a 2.6-fold higher sensitivity, improving the characteristic mass from 34 to 12 pg and a 1.6-fold better limit of detection (0.3 gL−1 compared to 0.5 gL−1) for aqueous solutions using the same injection volume of 20 L. However, the average precision, expressed as the relative standard deviation for the determination of lead in wine under routine conditions was improved from 4.6% with platform atomization to 0.6% in the THFA.The lead content found in seven arbitrarily chosen white and red wines, five from Brazil, one from Chile and one from Spain, ranged from 6 to 60 gL−1 Pb with an average content of 11.4 gL−1 Pb for the wines from South America.Submitted by JURANDI DE SOUZA SILVA (jssufba@hotmail.com) on 2012-07-11T13:10:31Z No. of bitstreams: 1 __ac.els-cdn.com_S003991...59bd93a02b676c8d0c932863e18ea.pdf: 185884 bytes, checksum: 0f2c3697f065e9440a00f0a8dd20a7d8 (MD5)Made available in DSpace on 2012-07-11T13:10:31Z (GMT). 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dc.title.pt_BR.fl_str_mv Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers
dc.title.alternative.pt_BR.fl_str_mv Talanta
title Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers
spellingShingle Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers
Dessuy, Morgana B.
Lead
Wine
Electrothermal atomic absorption spectrometry
Filter atomizer
Palladium modifier
title_short Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers
title_full Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers
title_fullStr Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers
title_full_unstemmed Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers
title_sort Method development for the determination of lead in wine using electrothermal atomic absorption spectrometry comparing platform and filter furnace atomizers and different chemical modifiers
author Dessuy, Morgana B.
author_facet Dessuy, Morgana B.
Vale, Maria Goreti R.
Souza, Anderson Santos
Ferreira, Sergio Luis Costa
Welz, Bernhard
Katskov, Dmitri A.
author_role author
author2 Vale, Maria Goreti R.
Souza, Anderson Santos
Ferreira, Sergio Luis Costa
Welz, Bernhard
Katskov, Dmitri A.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Dessuy, Morgana B.
Vale, Maria Goreti R.
Souza, Anderson Santos
Ferreira, Sergio Luis Costa
Welz, Bernhard
Katskov, Dmitri A.
Dessuy, Morgana B.
Vale, Maria Goreti R.
Souza, Anderson Santos
Ferreira, Sergio Luis Costa
Welz, Bernhard
Katskov, Dmitri A.
dc.subject.por.fl_str_mv Lead
Wine
Electrothermal atomic absorption spectrometry
Filter atomizer
Palladium modifier
topic Lead
Wine
Electrothermal atomic absorption spectrometry
Filter atomizer
Palladium modifier
description Acesso restrito: Texto completo. p. 1321-1329.
publishDate 2008
dc.date.issued.fl_str_mv 2008
dc.date.accessioned.fl_str_mv 2012-07-11T13:10:31Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.repositorio.ufba.br/ri/handle/ri/6400
dc.identifier.issn.none.fl_str_mv 0039-9140
dc.identifier.number.pt_BR.fl_str_mv v. 74, n. 5
identifier_str_mv 0039-9140
v. 74, n. 5
url http://www.repositorio.ufba.br/ri/handle/ri/6400
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.pt_BR.fl_str_mv http://dx.doi.org/10.1016/j.talanta.2007.08.048
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
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