Determination of cadmium in edible oils and fats by direct electrothermal atomic absorption spectrometry

摘要: A method has been developed for the determination of cadmium content in edible oils and fats by ETAAS using palladium as a chemical modifier. The samples heated at 60 ± 5 °C modified sample tray are injected directly into graphite tube without prior pre-treatment. influence modifiers (lecithin, niobium, organic inorganic compounds) tubes (pyrolytic coated uncoated with platform) on maximum pyrolysis temperature, sensitivity, background absorption atomization signal shape were studied. Optimum performance was obtained chloride modifier pyrolytic platform temperature 750 an 1350 °C. characteristic mass is 0.9 pg, detection limit 0.4 µg kg–1 short-term long-term precisions 3 6%, respectively, 6–10 cadmium. recovery 101 12% found different types fats.