title: A fast method for the determination of lead in paprika by electrothermal atomic-absorption spectrometry with slurry sample introduction.
abstract: A rapid procedure for the determination of lead in commercial paprika samples is described. The samples are first calcined at 350 degrees , then suspensions are prepared in water containing 0.1% v/v Triton X-100 and 0.1% w/v ammonium phosphate and injected into the electrothermal atomiser. The use of platform atomisation with a preatomisation cooling step allows for simple calibration with aqueous standards. When using 0.4% suspensions the detection limit is 0.2 ug/g. The results for seven paprika samples agree with those obtained by an alternative method involving calcination and dissolution in acid.
authors.affiliation: Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30071 Murcia, Spain.
authors.forename: M H
authors.initials: MH
authors.lastname: Córdoba
authors.forename: I L
authors.initials: IL
authors.lastname: García