AOAC Methods in Codex STAN 234 (Preliminary Methods Review)

CAJAN ET AL.: J. ASSOC. OFF. ANAL. CHEM. (VOL. 65, NO. 4, 1982)

976

Table 8. Comparison of lead results by OPASV/HMOE and LSASV/CMGE

Lead, ppm

LSASV

DPASV

SD

SD

Meant>

CV,%

CV,%

Meant>

Food commodity~

Added

56

0.009 0.006 0.031 0.012 0.034 0014 0.ol8 0.015 0.028 0,028 0.011 0.037 0.016 0.015 0.019

0.04 0.08 0.46 0.08 0.35 0.08 0.31

0.002 0.014 0.032 0.005 0.027

6

0.02 0.08 0.47

0.00 0.05 0.45 0.00 0.10 0.41 o.oo 008 0.36 0.00 0.09 0.24 0.00 0.10 0.40 0.00 0.15 0.30

Green beans

8 7

18

7

<0.01

Apple juice

0,105 0.35<

II 10

6 8 8 6

<0.01

Infant formula

14

0.007 0.0175

0.10

6

0.33 ·

73 19 10

0.02 0.15

Fish (mackerel)

0.014 0.023

13

0.275

9

0.25

<0.01

<0.01

Cere<1I

9

0.014 0.0335

13

0.12 0.38 0.04

0.11 0.43 0.02 0.16

10 44

8

0.009 0.007 0021

50

Baby beef

0.17<

9

5 7

7

0.34

0.315

• 10 samples analyzed at each added level unless otherwise indicated. 0 Mean values rounded to 2 decimal places. "9 samples analyzed.

Research Center, Cincinnati, OH. The author.– also thank Elizabeth Madzsar of the Food and Drug Administration, Washington, DC, who performed some of the analyses for this study and Edgar R. Elkins of the National Food Pn,. cessors Association, who supplied the CCIAC' round-robin samples. REFERENCES (1) Lampitt, L. H., &: Rooke, H. S. (1933) A11al.11st 58, 733-738 (2) Wichmann, H.J., et al. (1934) /.Assoc.Off. Agne Chem. 17, 108-135 (3) Schrot•lkr. H. A., & Balassa, J. J. (1961) /. C/rr~m,· Dis. 14, 236-238 (4) Tsuchiya. K. (1969) Keio/. Med. lS, 181-194 (5) McCaull, }. (1971) E11viro11111ent 13, 3-15 (6) Snodin, D. J. (1973) /. Assc,c Public Anal. 11, 112· 119 (7) Kol bye, A. C., Jr, Mahaffey, K. R., Fiorino, J. A .. Corneliussen, P. E., & Jelinek, C. F. (1974) E11t1fr()I/, l/e111tlz Perspect. S, 65-74 (8) Fed. Regis/. (August 21, 1979) 44, 51233-51242 (9) Official Met/rods of Anal,11sis (1980) 13th Ed., AOAC, Arlington, VA, secs 25.021-25.030, 25.068-25.092, 25.095-25.103, 25.A0l-25.A0S (10) Jones, J. W., Gajan, R. J., Boyer, K. W., & Fiorino, J. A. (1977) f. A,~oc. Off. Anal. Cl1em. 60, 826-83l (11) Boytir, K. W. (1 980) /. Ass11c. Off'. A1111/. Clrem. 63, 274-275 (12) Yeager, D. W., Cholak, J., & Henderson, E IV. (1971) I-:m1ir011. Sci. Tee/mo/. 5, 1020-1022 (13) Bambach, K., & Burkey, R. E. (1942) Ind. Eng. Chem Anal. Ed. 14, 904-907 (14) Keenan, R. G., Byers, D. H., Snltzman, B. F., &

pares their results with the consensus results of the CCIAC round-robin studies (private com– munication, Edgar R. Elkins, National Food Processors Association, 1980). A comparison of results obtained using DPASV / HMDE and LSASV / CMGE is shown in Tab!~ 7 for cadmium and in Table 8 for lead. The5c tables summarize the results obtained for 6 food commodities, each analyzed at 3 different conct•ntrations nt least 10 times by each deter– minative technique. As these results show, the 2 dctermin<1tive techniques are comparable. Conclusions A dry ash ASV method that is sensitive, accu– rate, and precise is described for the determina– tion of low levels of cadmium and lead in foods. Both DP/\.SY at the HMDE and LSASV at the CMGE may be used in the determinative step. This method has been collaboratively studied c1nd was adopted official first action at the Octo– ber 1981 meeting of the AOAC. The results of the collaborative study arc reported separately (15). Acknowledgments The authors express their sincere gratitude to lht' chemists of the Fc>od and Drug Administra– tion who participated in the method trial: Kent Faul, Kansas City, MO; Paul Beavin, Baltimore, MD; and R. Duane Satzger, Ell'mental Analysis

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