Innovations in atomic absorption spectrophotometry with electrothermal atomization for determining lead in foods

A simple and rapid method is described for the determination of lead in foods. The samples are digested in HNO3, HF, and HClO4 and then the lead is determined by atomic absorption spectrophotometry using an electrothermal atomizer with the L'vov platform. Interferences and ways to improve the precision and accuracy of the analysis were studied. Matrix modification using 1% ammonium phosphate alleviated most interferences encountered. The precision and accuracy of the method was evaluated using NBS SRM 1570 Spinach and SRM 1566 Oyster Tissue. The values obtained are in good agreement with the certified values.