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Direct and Sensitive Lead Analysis of Wheat Flour Using Laser-Induced Fluorescence Combined with Laser-Induced Breakdown Spectroscopy Under Low-Energy Ultraviolet Laser Ablation

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Journal of Applied Spectroscopy Aims and scope

Lead in any food is harmful even at low concentrations. In this study, a direct and highly sensitive lead analysis technique was developed for wheat flour using laser-induced fluorescence combined with laser-induced breakdown spectroscopy. Wheat flour was pressed into small pellets and ablated by a low-energy ultraviolet 266-nm laser. A tunable dye laser constructed in our laboratory was used to resonantly excite the lead. The optimized interpulse time delay was 400 ns. A calibration curve was constructed and the detection limit for lead was 73.8 ppb. This method could be used to directly and sensitively analyze wheat flour for trace concentrations of lead.

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Authors and Affiliations

  1. School of Mathematics and Science, Henan University of Urban Construction, Pingdingshan, China

    Y. Wang

  2. School of Physics and Optoelectronics, South China University of Technology, Guangzhou, China

    Y. Wang, Y. Chen & R. Li

Authors
  1. Y. Wang
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  2. Y. Chen
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  3. R. Li
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Correspondence to Y. Wang.

Additional information

Abstract of article is published in Zhurnal Prikladnoi Spektroskopii, Vol. 91, No. 2, p. 312, March–April, 2024.

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Wang, Y., Chen, Y. & Li, R. Direct and Sensitive Lead Analysis of Wheat Flour Using Laser-Induced Fluorescence Combined with Laser-Induced Breakdown Spectroscopy Under Low-Energy Ultraviolet Laser Ablation. J Appl Spectrosc 91, 411–418 (2024). https://doi.org/10.1007/s10812-024-01735-7

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  • DOI: https://doi.org/10.1007/s10812-024-01735-7

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