Vapour generation inductively coupled plasma optical emission spectrometry (VG-ICP-OES) was used for the determination of the iodine content in milk samples. Modified alkaline ashing of the milk sample was employed for the total digestion of organic matrix constituents. A mixture of potassium hydroxide (2 mL, 2 mol L À1 in ethanol) and calcium nitrate (2 mL, 0.4 mol L À1 in ethanol) was used in the digestion step as an ashing aid for 2 ml of milk sample (or 200 mg of milk powder). Sample ash was then treated with hydrochloric acid (1.5 mL, 5 mol L À1 ) and sodium sulfite (1.25 mL, 1 mol L À1 ) for the elimination of carbonates, which would otherwise cause spectral interference. The vapour of elemental iodine was generated by means of oxidation of iodide by hydrogen peroxide (1 mol L À1 ) in sulfuric acid (5 mol L À1 ). Using a gas phase separator, matrix elements were completely eliminated; thus the spectral interference of phosphorus (178.222 nm) was removed and the most intense analytical line of iodine (178.218 nm) could be used for determination. The accuracy of the method was verified by analysis of CRM Non-Fat Milk Powder 1549 from NIST, as well as by the comparative study of VG-ICP-OES and ICP-MS results after alkaline solubilization (TMAH 2.5 mL, 10%). The limit of detection for the VG-ICP-OES method is 20 mg L À1 for original milk samples (based on 3s of blank value). The concentration of iodine in real milk samples was found in the range 0.2-0.8 mg L À1 with a precision of determination from 0.5 to 3.5% (3 replicates).

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Sulfur dioxide (SO(2)) is used as a preservative and stabilizer in wine production to prevent undesired biochemical processes in the must and the final product. The concentration of SO(2) is restricted by national regulations. There are two main forms of SO(2) in wine-free (inorganic forms) and bound (fixed to organic compounds, e.g. aldehydes). Iodometric titration is commonly employed for determination of SO(2) concentration (either by direct titration or after pre-separation by distillation); other techniques are also used. In this work inductively coupled plasma-optical-emission spectrometry with vapour generation was used for determination of free and total SO(2) in wine. Gaseous SO(2) is released from the sample by addition of acid and swept into the ICP by an argon stream. The intensity of the sulfur atomic emission lines is measured in the vacuum UV region. Determination of total SO(2) is performed after hydrolysis of bound forms with sodium hydroxide (NaOH). Concentrations of acid for vapour generation and NaOH for hydrolysis were optimised. The method was used for determination of free and total SO(2) in red and white wine samples and results were compared with those from iodometric titration.