Direct Determination of Pb in Edible Oils by GF-AAS

Introduction

Edible oils, probably the most widely used cooking ingredient in the world, are produced from a wide variety of basic ingredients, including fruits (olives, coconuts, palm, etc.), nuts (walnuts, macadamia nuts, almonds, etc.), seeds (sesame, sunflower, etc.), and a variety of plants (soy, canola, capsicum (peppers)). These oils are not only used for frying and baking, but are also consumed as food, serving as dressings and toppings, etc. Thus, with this wide consumption of edible oils, it is important to not only ensure their safety and non-toxicity, but that they satisfy quality specifications. Here, using the Shimadzu AA-7000 atomic absorption spectrophotometer and the GFA-7000 graphite furnace atomizer, we introduce an example of direct quantitation of lead in edible cooking oil in accordance with AOAC Official Method 994.02, Lead in Edible Oils and Fats – Direct Graphite Furnace Atomic Absorption Spectrophotometric Method.

May 7, 2015 GMT