Determination of Lead, Copper, Iron and Zinc Levels in Fruit Jams, Nectars, Juices and Beverages by Electrothermal and Flame Atomic Absorption Spectrometry

Abstract

Lead, copper, iron and zinc levels in fruit jams, nectars, juices and beverages were determined by
electrothermal atomic absorption spectrometer (ETAAS) and flame atomic absorption spectrometer
(FAAS) with a Zeeman-effect background corrector. Ni + Ir + NH4NO3 modifier mixture was used for
the direct determinations of copper and lead in samples by ETAAS. Optimum mass and mass ratios of
modifiers obtained were 30 µg Ni, 4 µg Ir, 8 µg NH4NO3. Pyrolysis and atomization temperatures,
atomization and background profiles, characteristic masses and detection limits of Cu and Pb in
samples were obtained. Detection limits and characteristic masses of Cu and Pb obtained by ETAAS
in tomato leaves 1573a solution (0.8% m/v) were 21 µg kg-1
and 14 pg for Cu, and 1.8 µg kg-1
and 21
pg for Pb, respectively. Iron and Zn contents in samples were determined by FAAS. Detection limits
of Zn and Fe obtained in tomato leaves 1573a solution (0.8% m/v) were 1.2 and 3.2 µg g-1
for Zn and
Fe, respectively. Recovery tests for analytes in apple leaves 1515, tomato leaves 1573a standard
reference materials and a peach nectar sample solution were studied and the results obtained were
compared with certified and added values. The results of analytes obtained in samples were compared
with previous literatures and works studied..