Direct and Sequential Determination of Six Metal Elements in Cooking Wine by HR-CS GFAAS

Abstract:

The aim of this work was to develop a sensitive, simple and direct procedure for the determination of Cu, Cd, Cr, Pb, Mn and Al in the cooking wine by HR-CS GFAAS with a minimum sample pre-treatment. The analyses of the six metal elements were conducted using a high resolution continuum source atomic absorption spectrometer. The cooking wine as sample was just diluted in ultrapure water with 1.0% (v/v) HNO₃ and the analytical lines of the six metal elements were selected scientifically. The correlation coefficients better than 0.99 were obtained and the limits of detection were 0.86, 0.08, 0.28, 0.81, 0.61 and 1.54 μg/L for Cu, Cd, Cr, Pb, Mn and Al, respectively. Recoveries varied form 96.1% to 105.7%. The proposed method was applied to the determination of the six metal elements in the cooking wine and the results showed that the mass concentrations of Cu, Cd, Cr, Pb, Mn and Al were 2.10, 0.177, 7.98, 1.86, 22.3 and 217.2 μg/L, respectively. There was a good agreement between the proposed method and the microwave digestion-HR-CS GFAAS method, and F-test and t-test at 95% of confidence had no significant difference. Therefore, the proposed method was accurate and stable with a high practical value. It provided scientific basis for quality control in food industries.

• Periodical: Advanced Materials Research (Volumes 1033-1034)
• Pages: 658-662
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.658
• Online since: October 2014
• Authors: An Hui Chen, Shang Long Chen, Yong Hua Wu, Ying Shao, Chuan Li Zhang
• Keywords: Cooking Wine, Direct, Hr-Cs GFAAS, Metal Element, Sequential

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