Comparison of Potentiometric Stripping Analysis and Oscillopolarography in Determination of Trace Lead in Foodstuff

doi:10.7506/spkx1002-6630-200924067

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 307-310.doi: 10.7506/spkx1002-6630-200924067

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Comparison of Potentiometric Stripping Analysis and Oscillopolarography in Determination of Trace Lead in Foodstuff

JIN Hua-li，XU Wei-he，SUN Yu-fang

(Henan University of Technology, Zhengzhou 450052, China)

Received:2009-01-08 Revised:2009-07-28 Online:2009-12-15 Published:2010-12-29
Contact: JIN Hua-li， E-mail:jinhuali@haut.edu.cn

Abstract

Abstract:

This study was aiming at comparing the two methodologies in detecting lead in foodstuff. The instrument conditions and base solution of two methods of electric chemistry were selected through experiments. The linear regression equations of the determination of lead by potentiometric stripping method and oscillopolarography were y＝6361.50x－1.227(R2＝0.9999) and y ＝ 28.836x (R2 ＝ 0.9999), repectively. The detection limits and average recoveries were 1.95 × 10-4μg/ml and 95.65% for potentiometric stripping method and 1.11× 10-3μg/ml and 103.36% for oscillopolarography. In summary, potentiometric Stripping method seemed to more sensitive while oscillopolarography presented the benefits of simplicity and time-saving.

Key words: potential stripping, oscillopolarography, foodstuff, lead

CLC Number:

TS207.3

JIN Hua-li，XU Wei-he，SUN Yu-fang. Comparison of Potentiometric Stripping Analysis and Oscillopolarography in Determination of Trace Lead in Foodstuff[J]. FOOD SCIENCE, 2009, 30(24): 307-310 https://doi.org/10.7506/spkx1002-6630-200924067

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Comparison of Potentiometric Stripping Analysis and Oscillopolarography in Determination of Trace Lead in Foodstuff

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