Total As and As speciation from worldwide collected red wine samples

Abstract

Total As and As speciation were measured in 147 red wines collected worldwide by ICP-MS and HPLC-ICP-MS, respectively. The samples included mid-priced to prestigious wines with vintages covering a period of almost 50 years. Total As concentration ranged from below 0.1 to 56 µg/L (average value: 4.0 ± 5.9 µg/L). None of the samples presented a concentration exceeding the limit set by the Office of Vine and Wine of 200 µg/L. Inorganic As was the most abundant form, representing from about half to all total As, mainly as As(III). Dimethylarsinic-acid (DMA) was detected in slightly less than half of the samples, accounting for a few to several dozens of percent. Monomethylarsonic-acid (MMA) was only detected in a few samples. In average, the DMA concentration seemed to be higher in the Bordeaux wines than in the other ones, irrespective of the total As concentration.

Current Perspective on Arsenic in Wines: Analysis, Speciation, and Changes in Composition during Production

“…To increase the efficiency and sensitivity of the analysis, many experiments implement hydride generation (HG) of arsenic trihydride, which is then coupled to various detection techniques such as HG-AAS, , HG-atomic fluorescence spectrometry (AFS), , HG-ICP-AES, and HG-microwave plasma-AES (HG-MP-AES) . Other researchers have also used mass spectrometers coupled with plasma sources (ICP-MS) for total arsenic content in wine because of the ability of ICP-MS instruments to deliver low and reliable detection limits in the parts per billion (μg/L) to parts per trillion (ng/L) range. ,− …”

“…For the detection of arsenic species, ion chromatography can be coupled to various element-specific detectors, such as ICP-MS. − AEX-ICP-MS allows for high sensitivity and efficient separation of arsenic species as a result of the use of high performance liquid chromatography and gradient programs. , Other studies incorporate hydride generation and form arsenic trihydrides of the species after chromatographic separation but before detection. This has been completed with AEX-HG-AAS, ,, AEX-HG-AFS, and AEX-HG-ICP-AES…”

Concentrations of Total As and As Speciation in Chinese Rice Wine and Associated Risk Assessment in Main Producing Provinces

“…The limit of detection (LOD) for As species by HPLC-HG-AFS and HPLC-ICP-MS were calculated based on 3 times the signal-to-noise ratios ( Table 1) Risk assessment of Asi through rice wine consumption. The estimated daily intake (EDI) 32 of Asi depended on its concentration and wine consumption. The EDI was calculated by equation (1): EF is the exposure frequency (365 days/year), ED is the exposure duration (70 years), FIR is the ingestion rate of rice wines is (g/person/d), C is the Asi concentration in rice wines (µg/kg), WAB the average body weight (kg), and TA is the average exposure time (EF × ED).…”

Arsenic and the gastrointestinal tract microbiome

“…The gene encoding the small subunit of the arsenite oxidase enzyme (aioB) has been reported in stool microbiomes of alcoholic cirrhosis patients (Chen et al, 2014). It is not immediately clear why aioB would be abundant enough to detect in the microbiomes of such individuals, although wine has drawn considerable attention in this context because of the arsenic content (Wilson, 2015;Vacchina et al, 2018). Higher abundances of As-relevant genes might be expected if wines were a beverage of choice for these particular test individuals.…”