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A new technique for eliminating matrix interference in the determination of lead, cadmium, and zinc
in sugars by flameless atomic absorption is described. Yeast fermentation converts the sucrose to ethanol
and carbon dioxide, both of which are easily volatilized. Reproducible results for these elements are
obtained with this technique. Relative standard deviation for lead and cadmium was less than lo%,
and for zinc less than 17%. Using this yeast fermentation technique, it was found that all three elements
were present in raw and refined sugars at levels well below limits recommended by regulatory agencies.
Apparatus. The equipment consisted of a PerkinElmer Model 306 atomic absorption spectrophotometer,
equipped with the HGA 2000 graphite furnace, a Model
56 recorder, and a deuterium background corrector.
Details of the graphite furnace have been given by Kahn
(1973).
Reagents. Standard solutions were prepared fresh daily
from 1000-ppm commercial stock solutions. The sugars
were obtained from the refinery, along with process liquors
from various stages of the refining process. The liquors
were all about 60% solids by weight.
Procedure. The yeast fermentation technique of
Roberts and Rowland (1969) was used to break down all
J. Agric. Food Chem., Vol. 24, No. 1, 1976
45
MORRIS ET AL.
Table I
Operating
conditions
Dry
Char
Atomize
nm
Sensitivity,
pglO.0044 abs
A,
Pb
30 sec at
100C
60 sec at
400C
10 sec at
2000C
217.7
8
Element
Cd
Zn
30 sec at
100C
60 sec at
400C
8 sec at
1600C
228.8
0.9
3 0 sec at
100C
60 sec at
400C
8 sec at
2000C
214.0
0.9
~~
Sugar
Raw
Liquor
Ab
Liquor
~
Lead
Additions Standards
rsd,
rsd,
ppm % ppm %
0.102 4.5 0.089 6.0
0.030 6.7 0.023 5.0
Cadmium
Zinc
rsd,
rsd,
ppm % ppm
%
0.012 9.2 0.100 5.9
0.008 5.3 0.010 16.1
Bb
The fermentation technique described produces a solution which is relatively free from interferences in the
determination of lead, cadmium, and zinc in sugars by
flameless atomic absorption. In the determination of lead,
there is a slight interference which can be compensated
SURVEY OF SEAFOODS
A preliminary screening study was conducted on mercury, lead, cadmium, chromium, and arsenic contents
of 34 commonly consumed seafoods. A total of 334 samples were analyzed and, in general, 10 samples
per species were obtained from a location. More than 96% of the samples fell below the FDA guideline
of 0.5 ppm for mercury, with a mean level of 0.13 ppm. Mean lead values among species tended to be
rather uniform and only a few species averaged higher than 0.6 ppm. No species mean exceeded 1ppm.
Cadmium content of most seafoods averaged less than 0.2 ppm. Chromium was present at less than
0.4 ppm in all species. Arsenic levels showed the widest variation and were higher for some species than
the other elements tested. Some possible relationships between elements within each species were
encountered, but the data were too limited to draw firm conclusions.
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