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

Abstract

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.