Dilute-and-shoot procedure for the determination of mineral constituents in vinegar samples by axially viewed inductively coupled plasma optical emission spectrometry (ICP OES)

Abstract

Samples of commercial wine vinegar were introduced in an axially viewed inductively coupled plasma optical emission spectrometry instrument (AX-ICP OES) equipped with different sample introduction systems: a cross-flow nebulizer combined with a double-path spray chamber (CF-DP) and cone spray associated with a cyclone spray chamber (CS-CC). Samples of white and red wine vinegar were diluted with water before analysis. Higher magnesium Mg II/Mg I ratios (11 and 10 for CS-CC and CF-DP, respectively) were obtained using a nebulization gas flow rate of 0.6 l min-1 and an applied power of 1.3 kW. The background equivalent concentrations (BEC) and signal-to-background ratio (SBR) of analytes were improved using scandium (Sc) as the internal standard. The limits of detection (LOD) and limits of quantification (LOQ) for mineral constituents were similar for both introduction systems. Best recoveries values were obtained using a plasma under robust conditions, CS-CC system and Sc as the internal standard. The concentration determined in 13 commercial samples of wine vinegars varied between 0.2 and 3.0, between 0.02 and 0.4, between 8.5 and 100.0, between 0.01 and 0.05, between 27.0 and 540.0, between 4.0 and 79.0, between 0.4 and 10.0, and between 0.01 and 2.0 for aluminium (Al), barium (Ba), calcium (Ca), copper (Cu), potassium (K), magnesium (Mg), manganese (Mn), and zinc (Zn), respectively.

Effects of Iron Enrichment of Adzuki Bean (Vigna angularis) Sprouts on Elemental Translocation, Concentrations of Proteins, Distribution of Fe-Metalloproteins, and Fe Bioaccessibility

“…26,33,34 For all analytes of interest, the LOD ranged from 0.01 (Zn) to 0.54 mg g −1 (K). The absence of chemical interference was verified by the addition-and-recovery test, and the recovery rates ranged from 86 (S) to 116% (Zn).…”

“…34 In adzuki beans, 84% of the proteins are albumins and globulins. Methionine, lysine, threonine, and tryptophan contents are higher in the albumin fraction than in the globulin fraction.…”

“…The LOD was calculated from the standard deviation of 10 measurements of the analytical blank sample (3 × σ blank , where σ is the standard deviation), and the LOQ was calculated as 3.3 × LOD. 34 The LOD and LOQ values were obtained considering a 200 mg sample and a final volume of 4 (water), 2 (NaCl, 1 mol L −1 ), 1 (ethanol, 70% v/v), and 10 mL (NaOH, 1 mol L −1 ). After quantification of Fe in the different extracts (water, NaCl, ethanol, and NaOH) by GF AAS, the recovery rates were 92 (water), 82 (NaCl), 104 (ethanol), and 118% (NaOH), indicating the absence of chemical interference during the Fe analysis in the various extracts.…”

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

“…2 shows in a diagram which atomic spectrometry techniques have been mostly employed for elemental wine analysis in the literature from 2000 onwards. Among them, 40% of all references are focused on inductively coupled plasma mass spectrometry (ICPMS) [28][29][30][31][32][33] followed by inductively coupled plasma atomic emission spectrometry (ICPAES) [34][35][36][37][38], electrothermal atomic absorption Atomic spectrometry techniques employed for elemental wine analysis (source: Scifinder ® ; Keywords: wine analysis, english, journal, review, 1999, element, atomic absorption, flame, electrothermal, hydride generation, plasma, emission, mass, fluorescence, X-ray). spectrometry (ETAAS) [39][40][41][42][43] and flame atomic absorption spectrometry (FAAS) [19,44,45] with 18%, 16% and 15%, respectively.…”

The Applicability of Plasma‐Based Techniques to Biological Monitoring

“…Samples of commercial wine vinegar were analyzed by Axial View AV-ICP-AES equipped with different sample introduction systems [331]. Wines from three important wine-producing regions in the Western Cape Province of South Africa were analyzed by ICP-MS [332].…”