Atomic spectrometry methods for wine analysis: A critical evaluation and discussion of recent applications

Grindlay, Guillermo; Mora, Juan; Gras, Luis; Loos-Vollebregt, M.T.C. de

doi:10.1016/j.aca.2011.02.050

Cited by 85 publications

(62 citation statements)

References 137 publications

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“…In fact, the analysis of certain elements in wine is very important from nutritional point of view since wine contains essential elements required for the human organism, such as Ca, Co, Fe, K, Mg, Cu, Se, Zn, Ni, Cr, and Mn. On the other hand, wine could contain potentially toxic elements such as Pb, Cd, and As and therefore the determination of elements in wine is of special interest (Grindlay et al 2011). The major elements in wine (Ca, K, Na, and Mg) are usually present at levels between 10 and 1000 mg/L, minor elements such as Al, Fe, Cu, Mn, Rb, Sr, and Zn are present in the range of 0.1-10 mg/L, and trace elements (Ba, Cd, Co, Cr, Li, Ni, Pb, and V) are ranged between 0.1 and 1000 g/L (Pohl 2007).…”

Section: Introductionmentioning

confidence: 99%

Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

et al. 2015

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An analytical method for determination of multielement composition of Vranec wines using microwave digestion for sample preparation and inductively coupled plasma mass spectrometry (ICP-MS) was optimized and validated. Best recoveries, ranging from 87 to 114 %, were obtained for all analyzed elements, using a volume of 5 mL wine and 5 mL HNO 3 for sample microwave digestion. In total, 38 elements (Ag, Al, As, B, Ba, Be, Bi, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Ge, In, Li, Mg, Mn, Mo, Na, Ni, P, Pb, Pd, Rb, S, Sb, Se, Si, Sn, Sr, Te, Ti, Tl, V, Zn) were determined in wines. The calibration curves of all elements were linear with correlation coefficients (R 2 ) ranging from 0.9920 for 11 B to 1.0000 for 53 Cr and 88 Sr. The accuracy of the method was checked with a standard addition method showing good repeatability and reproducibility (relative standard deviation, RSD <10 %). Vranec wines were fermented with Saccharomyces cerevisiae yeast strains commercial Clos, RC212, D254, and BDX, and six autochthonous Vinalco yeasts. The content of total elements in all Vranec wines ranged between 348 to 678 mg/L, observing lower amounts in wines fermented with the autochthonous Vinalco yeast. The content of harmful elements, such as Pb and Cu, was below the maximal allowed concentration in all wines.

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Section: Introductionmentioning

confidence: 99%

Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

et al. 2015

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“…The LoDs listed in Table 2 are below the concentration levels usually found for these elements in wines, with the exception of Li and Be [3,28]. The…”

Section: Limits Of Detection (Lods)mentioning

confidence: 69%

“…Different protocols for digestion or dilution aiming to mitigate non-spectral interferences are reported as sample pre-treatment in the literature [3]. In this work, in addition to the synthetic 10-fold diluted wine matrix containing 1.2% v v -1 ethanol, alternative matrix solutions have been employed to check the influence of the sample preparation methodology on CCT multi-element capabilities.…”

Section: Influence Of the Matrix Compositionmentioning

confidence: 99%

“…Several techniques have already been employed for characterizing the elemental composition of wine [2,3]. Nowadays, especially inductively coupled plasma -mass spectrometry (ICP-MS) is widely used owing to its low limits of detection (LoDs of ng L -1 level), wide linear dynamic range, multi-element capabilities and its capability of providing isotopic information [4].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the multi-element capabilities of collision/reaction cell inductively coupled plasma–mass spectrometry in wine analysis

Grindlay¹,

Mora²,

Loos-Vollebregt³

et al. 2014

Talanta

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Evaluation of the multi-element capabilities of collision/reaction cell inductively coupled plasma -mass spectrometry in wine analysis, Talanta, http://dx.doi.org/10.1016/j.talanta. 2014.05.008 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. AbstractThis work explores the multi-element capabilities of inductively coupled plasma -mass spectrometry with collision/reaction cell technology (CCT-ICP-MS) for the simultaneous determination of both spectrally interfered and non-interfered nuclides in wine samples using a single set of experimental conditions. The influence of the cell gas type (i.e. He, He + H 2 and He + NH 3 ), cell gas flow rate and sample pre-treatment (i.e. water dilution or acid digestion) on the background-equivalent concentration (BEC) of several nuclides covering the mass range from 7 to 238 u has been studied. Results obtained in this work show that, operating the collision/reaction cell with a compromise cell gas flow rate (i.e. 4 mL min -1 ) improves BEC values for interfered nuclides without a significant effect on the BECs for non-interfered nuclides, with the exception of the light elements Li and Be. Among the different cell gas mixtures tested, the use of He or He + H 2 is preferred over He + NH 3 because NH 3 generates new spectral interferences.2 No significant influence of the sample pre-treatment methodology (i.e. dilution or digestion) on the multi-element capabilities of CCT-ICP-MS in the context of simultaneous analysis of interfered and non-interfered nuclides was observed.Nonetheless, sample dilution should be kept at minimum to ensure that light nuclides (e.g. Li and Be) could be quantified in wine. Finally, a direct 5-fold aqueous dilution is recommended for the simultaneous trace and ultra-trace determination of spectrally interfered and non-interfered elements in wine by means of CCT-ICP-MS. The use of the CCT is mandatory for interference-free ultra-trace determination of Ti and Cr. Only Be could not be determined when using the CCT due to a deteriorated limit of detection when compared to conventional ICP-MS.

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“…Mineral composition of wines is an important factor that influences its quality as well as nutritional value. In fact, determination of the elemental composition of wines is very important from toxicological point of view, not only since it could contain harmful elements, such as Pb, As and Cd, but also, from nutritional point of view, since wine contains essential elements for the human organism, such as Ca, Cr, Co, K, Se and Zn (Grindlay et al 2011;Ivanova-Petropulos et al 2013). Elements can be considered as indicators for wine origin since they are neither metabolized nor modified during the technological process of winemaking (Kallithraka et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS)

et al. 2015

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In this study, electrothermal atomic absorption spectrometry (ETAAS) was used for determination of lead and cadmium in Macedonian white wines. Wine samples, without prior purification, were directly injected into the ETAAS system, using matrix modifiers for Pb and Cd. The standard addition method was used for quantitative analysis of Pb and Cd content. Reliability of the method was verified by determination of selected validation characteristics. The results of the measurements indicated satisfactory precision and accuracy, confirming that the method is accurate and convenient for quantitative analysis. The lead and cadmium concentrations were ranged between 2-28.5 and 0.4-5.69 μg/L, respectively. The levels were below the maximal allowed concentration in wine and compare well with those reported for similar wines from other parts of the world.

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Atomic spectrometry methods for wine analysis: A critical evaluation and discussion of recent applications

Cited by 85 publications

References 137 publications

Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

Evaluation of the multi-element capabilities of collision/reaction cell inductively coupled plasma–mass spectrometry in wine analysis

Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS)

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