Accurate determination of lead in wines by inductively coupled plasma mass spectrometry

Goossens, Jan; Smaele, Tom De; Moëns, Luc; Dams, Richard

doi:10.1007/bf00322842

Cited by 28 publications

(24 citation statements)

References 17 publications

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“…Analysis of Mo, Cd, Sb, Tl, and U The occurrence of non-spectral interferences caused by the organic wine matrix, and especially by the ethanol content, has already been studied [16,17,18,19]. In preliminary experiments, the extent of these matrix effects were investigated and the optimum grade of dilution was found to be around 1:10.…”

Section: Instrumentationmentioning

confidence: 99%

“…A reduction of the oxide content was achieved by reducing the nebulization flow rate, which was varied between 0.82 and 0.88 L min -1 . Non-spectral interferences caused by the wine matrix were minimized by analyzing diluted samples (1:10) as described elsewhere [14,18,20,21]. For further reduction of the non-spectral interferences a cooled nebulization chamber was employed.…”

Section: Analysis Of the Rare Earth Elementsmentioning

confidence: 99%

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Determination of trace elements in wines and classification according to their provenance

Thiel

Geisler

Blechschmidt

et al. 2004

Analytical and Bioanalytical Chemistry

101

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Provenance and authenticity of wines can be recognized on the basis of typical mineral and trace element patterns by means of chemometric methods. Therefore analytical methods were developed for the determination of As, Be, Co, Cs, Ga, Li, Nb, Ni, Rb, Te, Ti, W, Y, and Zr as well as Mo, Cd, Sb, Tl, U, and the rare earth elements in wines by inductively coupled plasma mass spectrometry (ICP-MS). For low risk of contamination or loss of analyte as well as depletion of sample amount and an easy sample pretreatment, direct measurement of diluted wines was studied. The accuracy of the analytical results was proven by recovery experiments by method comparison with standard addition methods and measurement of digested wines. In addition to applying statistical methods for characterizing the precision of the methods, the uncertainty of the measurements was estimated. Results for the elements mentioned above and additional 16 elements (Al, B, Ba, Ca, Cr, Cu, Fe, Mn, Mg, P, Pb, Si, Sn, Sr, V, and Zn) were evaluated by data analytical methods. Due to a specific choice of the analytes for multivariate statistical investigation a prediction rate by cross validation of 88.6% could be achieved.

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Section: Instrumentationmentioning

confidence: 99%

Section: Analysis Of the Rare Earth Elementsmentioning

confidence: 99%

Determination of trace elements in wines and classification according to their provenance

Thiel

Geisler

Blechschmidt

et al. 2004

Analytical and Bioanalytical Chemistry

101

View full text Add to dashboard Cite

show abstract

“…Samples, grouped by type, are listed in Table 1 together with the information given on the label, including ethanol content and age, if available. For ICP-MS analyses, all samples were diluted 10-fold in 1% (v/v) nitric acid and 0.5% (v/v) hydrochloric acid [20] in triplicate [21][22][23][24]. Higher concentrated Si, Ca, K, Mg, and Na, were analyzed after 20-fold dilution in 1% nitric acid with microwave plasma-atomic emission spectroscopy (MP-AES).…”

Section: Samples and Reagentsmentioning

confidence: 99%

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

et al. 2017

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Elemental fingerprints could provide an analytical approach to product differentiation and authentication, and have been used in the past for various distilled spirits, including brandy, gin, bourbon and tequila. However, a comparison of elemental differences between different whisk(e)y types, such as Bourbon and Scotch, is still missing. In this study we compare the elemental fingerprints of 68 commercial whiskies for differentiation by type (Bourbon, Tennessee, Scotch, Irish, Japanese) and region. Concentrations from sub-µg/L to mid-mg/L of 53 different elements were determined with inductively-coupled plasma-mass spectrometry (ICP-MS) and microwave plasma-atomic emission spectroscopy (MP-AES), and used in subsequent statistical analyses. Significant differences in several elements were found for type, and allowed a classification according to whisk(e)y type. Elemental differences were also found for different production areas within Scotland, thus, providing further evidence that Scotch whiskies could be differentiated by elemental analysis. Major sources of elemental differences seem to be processing equipment (Cu, Fe, Ni, Cd, Sn, Mo, V) and raw materials, such as water (Ca, Mg, Fe, Mn, Sr).

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“…Dry mineralization (with Mg(NO 3 ) 2 + MgO) has also been employed successfully [36,52,101,102]. The main drawbacks of these treatments are: (i) the high amount of reagents required (ii) the low analysis throughput since the time required may be up to 24 h [85]; (iii) potential losses of volatile elements [37,62]; and (iv) contamination problems due to reagent impurities.…”

Section: Sample Pretreatment Methodsmentioning

confidence: 99%

“…In fact, if the amount of solvent reaching the plasma is high enough, the plasma could even be extinguished. Several authors reported on ethanol matrix effects in ICP-based techniques when dealing with wine analysis [32,71,85]. Finally, it must also be taken into account that changes in the sample viscosity could affect the analytical response when operating with free aspiration mode [84].…”

Section: Icp-based Techniquesmentioning

confidence: 98%

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

Grindlay

Mora

Gras

et al. 2011

Analytica Chimica Acta

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Accurate determination of lead in wines by inductively coupled plasma mass spectrometry

Cited by 28 publications

References 17 publications

Determination of trace elements in wines and classification according to their provenance

Determination of trace elements in wines and classification according to their provenance

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

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

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