The Lead in Various Condiments was determined by graphite furnace atomic absorption spectrometry (GFAAS) method. The samples were treated with dry ashing method at 500℃ for 6h. which was dissolved with 1.0% nitric acid and used ammonium nitrate as matrix modifier. The samples were analyzed under the optimized instrument conditions. The results showed good linearity of Lead ranged from 0 to 50μg/L.The lowest determination limit was 0.6μg/L. The recovery and the relative standard deviation of method were 83.80%~87.65%% and 1.82%~3.40%, respectively. This method is rapid, sensitive and accuracy, which could meet the demand for trace lead analysis in condiments.%采用石墨炉原子吸收光谱法测定不同调味品中铅含量的分析方法.样品采用干法灰化处理,灰化温度为500℃,灰化时间为6h,残渣用1.0％硝酸溶解,然后加入硝酸铵做基体改进剂,优化了仪器条件后进样分析.铅浓度在0μg/L～50μg/L范围内呈良好线性关系,方法最低检出限在0.6μ g/L,回收率为83.80％～87.65％,相对标准偏差RSD为1.82％～3.40％.该方法是一种快速,灵敏,准确的分析方法,可用于调味品中铅的测定.
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