Sample preparation in determination of lead in garden vegetables by flame atomic absorption spectrophotometry

Dry and wet ashing methods have been used in the analysis of garden vegetables for Pb. The reliability of wet ashing has been verified by the method of standard additions. Comparison of dry and wet ashing showed good agreement for a variety of garden vegetables. Sample size was more strictly limited for the wet-ashed samples, which led to lower sensitivity. Vegetable samples are commonly analyzed for a number of trace elements, which introduces additional constraints on sample preparation, notably because of Cd loss on dry ashing. Pretreatment with HNO3/H2SO4 ash aid eliminated Cd loss. Reliability of dry ashing with pretreatment was shown with NBS SRM Orchard Leaves, Pine Needles, Spinach, and Tomato Leaves. The analysis was insensitive to ashing temperature in the range 480-625 degrees C. A practical detection limit for the method is about 2 ppm Pb, dry weight basis (DWB). Care must be exercised to avoid contamination of the sample with lead at this level by improper handling. Segregation and acid washing of glassware and protection of the sample from contact with any object not demonstrably clean was necessary. No evidence was found of Pb contamination at this level from tap water washing of fresh vegetables, forced-air oven drying, or grinding with mortar and pestle. No special clean room facilities or laboratory air purification measures were used. Sensitivity was increased 3-fold by extraction with dithizone in CHCl3 followed by back-extraction into dilute HCl. Detection limits were not improved, however, because of variation in the extraction results. The instrumental method for assessing effective correction for back-ground absorbance showed adequate compensation, although comparison of direct and extractive determinations showed a small but significant difference between the methods of about 1 ppm Pb (DWB).