A fast method for the determination of lead in paprika by electrothermal atomic-absorption spectrometry with slurry sample introduction

A rapid procedure for the determination of lead in commercial paprika samples is described. The samples are first calcined at 350 degrees , then suspensions are prepared in water containing 0.1% v/v Triton X-100 and 0.1% w/v ammonium phosphate and injected into the electrothermal atomiser. The use of platform atomisation with a preatomisation cooling step allows for simple calibration with aqueous standards. When using 0.4% suspensions the detection limit is 0.2 ug/g. The results for seven paprika samples agree with those obtained by an alternative method involving calcination and dissolution in acid.