Determination of lead in wine by hydride generation atomic fluorescence spectrometry in the presence of hexacyanoferrate(III)

A rapid, accurate, and precise method is described for the determination of Pb in wine using continuous-flow hydride generation atomic fluorescence spectrometry (CF-HGAFS). Sample pretreatment consists of ten-fold dilution of wine followed by direct plumbane generation in the presence of 0.1 mol L-1 HCl and 1% m/v K-3[Fe(CN)(6)] with 1% m/v NaBH4 as reducing agent. An aqueous standard calibration curve is recommended for Pb quantification in wine sample. The method provides a limit of detection and a limit of quantification of 0.3 mu g L-1 and 1 mu g L-1, respectively. The relative standard deviation varies between 2-6% (within-run) and 4-11% (between-run) at 3-30 mu g L-1 Pb levels in wine. Good agreement has been demonstrated between results obtained by CF-HGAFS and direct electrothermal atomic absorption spectrometry in analyses of red and white wines within the concentration range of 9.2-25.8 mu g L-1 Pb.