Microwave Digestion Followed by Stripping Voltammetric Determination of Lead in Kelp Using Nafion Modified Electrode

doi:10.7506/spkx1002-6630-201110024

Abstract

Abstract: A stripping voltammetry method to determine lead in kelp was developed on a nafion modified electrode after microwave digestion. The oxidation peak of lead was well defined at －0.62 V. The influence factors nafion concentration, buffer pH, deposition potential, accumulation time and potential interferences were investigated. The sensor used exhibited linear behavior in the range of 6.0 to 16.0μg/L (0.9984 correlation coefficient) with a detection limit of 0.04μg/L. In addition, this sensor was ultrasensitive and effective even in the presence of several excess potential interfering ions.

Key words: microwave digestion, stripping voltammetry, nafion, modified electrode, lead

CLC Number:

O657. 1

LI Jing，LI Hong-bo,，FAN Da-he，WANG Wei，HU Xiao-ya. Microwave Digestion Followed by Stripping Voltammetric Determination of Lead in Kelp Using Nafion Modified Electrode[J]. FOOD SCIENCE, 2011, 32(10): 107-109.

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Microwave Digestion Followed by Stripping Voltammetric Determination of Lead in Kelp Using Nafion Modified Electrode

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