High Sensitivity Determination of Lead in Soy sauce

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IntroductionSoy sauce is a liquid condiment and according to the fermentation process can be divided into light (thin), dark, and thick soy sauce. Soy sauce is a traditional Chinese condiment, with a unique flavor and delicious taste. The China National Health Commission and the State Administration of Market Regulation have prepared The National Standard for Food Safety for the Maximum Levels of Contaminants in Foods GB 2762-2017 (1). This standard specifically states the limits for heavy metals in food for lead, cadmium, mercury and arsenic, tin, nickel and chromium.The analysis of food samples can prove challenging due to the complex matricies that are present, often being high in salts and sugars.In this study, Pb was analyzed in soy sauce by the Agilent 280Z AA Graphite Furnace Atomic Absorption Spectrometer (GFAAS).