Results of studies of wheat bread for lead content using the additive method

Abstract

Abstract The relevance of the problem under consideration is due to the need for hardware to cover a wide range in the determination of heavy metals in food. One of the primary and important tasks remains to ensure control of the quantitative content of lead, the introduction and application of fast and reliable methods of their research. The analysis of the data obtained shows that all the results on the study of wheat bread for the content of lead, obtained by stripping voltammetry and atomic absorption spectrometry for the assessment of precision and operational control of the error using the method of additions are satisfactory. The obtained monitoring results indicate that in the range of less than 0.01 mg of lead per 1 kg of wheat bread prevail (75.6%) over other ranges. The least registered sample results are (2.2%) with the range of obtained data: 0.1-1.0 mg/kg.