Flame atomic absorption spectrometric determination of lead in root vegetables after activated carbon enrichment

A method has been developed for the enrichment of trace levels of lead in vegetable materials by flame atomic absorption spectrometry. pre-concentration was achieved with anthranilic acid on activated carbon at pH 5. Interferences due to matrix components were minimised by their addition at higher level to standards and blank Calibration curve was linear in 10-160 ppb range of lead. The relative standard deviations for 40 and 160 ppb of led were found to be 4% and 3.5% respectively. Using the proposed method the observed level of lead obtained in root vegetables is 0.09-0.52 mug/g.