Abstract (EN):
A method is described for the determination of Cu in Port Wine and Madeira Wine, using electrothermal atomization atomic absorption spectrometry with the stabilized temperature platform furnace concept. The method is rapid and attractive for routine analyses. Determinations can be performed in the linear range of 0.23-50 mug/L Cu. The detection limit in the undiluted samples was 5.75 mug/L Cu. The repeatability (n = 20) and reproducibility (n = 10), expressed as % RSD, were better than 0.7% and 5%, respectively, at a concentration level of about 25 mug/L Cu.
Language:
English
Type (Professor's evaluation):
Scientific