University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Cider

Classification: Beverage -> alcoholic -> cider

Citations 1

"Determination Of Lead Contamination In Spanish Wines And Other Alcoholic Beverages By Flow Injection Atomic Absorption Spectrometry"
J. Agric. Food Chem. 1997 Volume 45, Issue 5 Pages 1812-1815
Concepcion M. Mena, Carmen Cabrera, M. Luisa Lorenzo, and M. Carmen Lopez

Abstract: Lead was determined directly in wine by flow injection hydride-generation AAS and in beer and cider with prior online microwave oven treatment. Other alcoholic beverages were first microwave digested with HNO3 at 120°C for 90 min. Lead hydride was generated in HNO3/H2O2 medium using NaBH4 and was carried by Ar to the atomization cell where it was heated by an acetylene-air flame (no details given of temperature). The Pb line at 217.0 nm was monitored. The detection limit was 10^-12 µg/l Pb and the RSD were 4-8% (n = 10). The concentrations of Pb in 70 wines and 64 other beverages are reported and discussed.
Lead Sample preparation Spectrophotometry Online digestion Microwave Volatile generation Volatile generation