Determination of Inorganic and Total Arsenic in Wines by Hydride Generation Atomic Absorption Spectrometry

An analytical approach to Sr isotope ratio determination in Lambrusco wines for geographical traceability purposes

“…In fact, during the heating, the presence of concentrated nitric acid contributes to the formation of a highly reactive vapour mixture of ethanol and nitric acid in the upper part of the vessels. In particular, HNO 3 can rapidly oxidise ethanol producing carbon dioxide, nitrous oxides and water, increasing the amount of gas, which produces an instantaneous increment of the pressure (Tasev, Karadjova, & Stafilov, 2005). Owing to the increasing velocity of the process, the reaction can have explosive effects.…”

Organic solvents as interferents in arsenic determination by hydride generation atomic absorption spectrometry with flame atomization

“…However, the extent of ethanol interference in MDF (Fig. 2) is two orders of magnitude lower compared with that reported recently in externally heated QTA [6]. Additionally, as discussed below, atomizer parameters can reduce the extent of interference in FIF atomizer.…”

“…Nevertheless, it is well documented that HGAAS is prone to liquid-phase and gas-phase interferences [1,3]. Organic solvents are well recognized as interferents in determination of hydride forming elements and particularly of As by HGAAS in the analysis of alcoholic beverages like beer or wine [4][5][6][7]. There are scarce data on the degree and mechanisms of this interference.…”

Electrochemical Biosensors for Food Quality Control

“…Some of them, such as the spectrophotometric analysis with silver diethyldidhiocarbamate and certain modifications of the atomic absorption spectrometry (AAS) and the inductively coupled plasma (ICP) are standardised (DIN 38405-D12; APHA/AWWA/WPCF 3500-As C; AOAC 33.125-33.132 in combination with 25.041 and 25.042; EPA 7061; DIN 38405-D1; APHA/AWWA/WPCF 3500-As B: 3114 B; APHA/AWWA/WPCF 3500-As E: 3120 B; DIN 38406-E22) and are among the mostly applied for arsenic determination in food and beverages (Bingöl et al, 2010;Conklin, 2010;Husáková et al, 2007;Karadjova et al, 2005;Niu Jianjun & Wang Bingwu, 1992;Roberge et al, 2009;Stafilov et al, 2004;Syr-Song Chen et al, 2003;Tašev et al, 2005). Nevertheless, arsenic is one of the few elements for which AAS is not enough sensitive.…”