Determination of Lead in Beer by Atomic Absorption Spectroscopy

Weiner, J.

doi:10.1002/j.2050-0416.1977.tb06417.x

Cited by 7 publications

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Determination of Cadmium, Cobalt, Copper, Lead and Zinc in Beer by Flame Atomic Absorption Spectroscopy

Ybáñez¹,

Navarro

Montoro

1989

Journal of the Institute of Brewing

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A method has been developed for the simultaneous determination of Cd, Co, Cu, Pb and Zn in beer at the levels found in this beverage. A previous ashing of organic matter and a subsequent liquid‐liquid extraction with ammonium pyrrolidine dithiocarbamate/4 methyl‐2‐pentanone were carried out. The final determination was performed using flame atomic absorption spectroscopy The sensitivity [units of absorbance × (ng./g.)−1], detection limit (ng./g.), precision (coefficient of variation) and recovery percentage were: Cd (133 × 10−3, 0.005, 14%, 98±15), Co (127 × 10−3, 0.02, 4%, 90±7), Cu (5.63 × 10−3, 0.2, 11%, 103±6), Pb (15.8 × 10−3, 0.1, 12%. 88±11), Zn (21.6 × 10−3, 2, 6% 115±7). Different brands of beer from Spain and other European countries were analysed by this method. Metal contents of Spanish beers do not differ significantly from those found in foreign beers and all are well below the maximum levels permitted in international legislation. No differences were found between bottled and canned beers and no correlation exists between metal contents and original gravity of the beers. The method proposed is also applicable to the determination of all the elements mentioned above in lemonade and for Co, Cu and Pb in Spanish sparkling white wine (“cava”).

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