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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/25763
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dc.contributor.authorCaldas, Naise Mary-
dc.contributor.authorRaposo, Jorge L.-
dc.contributor.authorGomes Neto, José Anchieta-
dc.contributor.authorBarbosa, Fernando-
dc.date.accessioned2014-05-20T14:19:08Z-
dc.date.accessioned2016-10-25T17:40:53Z-
dc.date.available2014-05-20T14:19:08Z-
dc.date.available2016-10-25T17:40:53Z-
dc.date.issued2009-04-15-
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2008.08.028-
dc.identifier.citationFood Chemistry. Oxford: Elsevier B.V., v. 113, n. 4, p. 1266-1271, 2009.-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/11449/25763-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/25763-
dc.description.abstractPalladium plus magnesium nitrates with and without Ir, Ru and W were evaluated for the simultaneous determination of As, Cu and Pb in cachaca by graphite furnace atomic absorption spectrometry. For 20 mu L sample, 5 mu L Pd(NO(3))(2) and 3 mu L Mg(NO(3))(2) dispensed together onto the Ir-coated platform of the THGA, analytical curves in the 0-30.0 mu g L(-1) As, 0-1.50 mg L(-1) Cu and 0-60.0 mu g L(-1) Pb were built up and typical linear correlation coefficients were always better than 0.999. The limit of detection was 1.30 mu g L(-1) As, 140 mu g L(-1) Cu and 0.90 mu g L(-1) Pb. As, Cu and Pb contents in 10 cachaca samples agreed with those obtained by ICP-MS. Recoveries of spiked samples varied from 96% to 106% (As), 97% to 112% (Cu) and 92% to 108% (Pb). The relative standard deviation (n = 12) was typically 2.7%, 3.3% and 1.9%. (C) 2008 Elsevier Ltd. All rights reserved.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.format.extent1266-1271-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectAsen
dc.subjectCuen
dc.subjectPben
dc.subjectCachacaen
dc.subjectPermanent modifieren
dc.subjectGF AASen
dc.titleEffect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AASen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade de São Paulo (USP)-
dc.description.affiliationUNESP, Dept Analyt Chem, BR-14801970 Araraquara, SP, Brazil-
dc.description.affiliationUniv São Paulo, Fac Pharmaceut Sci, Dept Clin Anal Toxicol & Bromatol, BR-14040903 Ribeirao Preto, SP, Brazil-
dc.description.affiliationUnespUNESP, Dept Analyt Chem, BR-14801970 Araraquara, SP, Brazil-
dc.identifier.doi10.1016/j.foodchem.2008.08.028-
dc.identifier.wosWOS:000261857100067-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood Chemistry-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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