The application of ETAAS to the determination of Cr, Pb and Cd in samples taken during different stages of the winemaking process

Abstract

Chromium, cadmium and lead were determined in different fractions of the winemaking process such as in grape, pressed pomace, must deposit, deposit of lees, must and wine. Grape, pressed pomace, must deposit and deposit of lees were digested by a high-pressure microwave-assisted digestion system with a mixture of nitric acid and hydrogen peroxide, while for must and wine no special treatment was required. The temperature programs of the graphite furnace were optimised and different matrix modifiers were applied: Mg(NO3)2, NaVO3 for Cr and NH4H2PO4, Pd(NO3)2 for Pb and Cd determinations. Mg(NO3)2 and NaVO3 thermally stabilized Cr and enabled the increase of pyrolysis temperatures up to 1500 degrees C. NH4H2PO4 and Pd(NO3)2 are suitable modifiers for Pb and allowed pyrolysis temperatures up to 800 degrees C in grape, pressed pomace and wine samples, 1100 degrees C in must samples and 1200 degrees C in deposit of lees. The non-specific background absorption of NH4H2PO4 was 1.5-2 orders of magnitude higher than that of the Pd(NO3)2.

Evaluation of mineral and heavy metal contents in Croatian blackberry wines

“…Italian red wines (Marengo & Aceto 2003), Argentinian red and white wines (Lara et al 2005;Pohl 2007), Macedonian (Cvetkovi et al 2006), and Slovenian wines (Kristl et al 2002) had lower contents of cadmium than the studied Croatian wines. The cadmium concentration range for Hungarian wines (Pohl 2007) was wider than the concentration range established in this study.…”

Metals in Wine—Impact on Wine Quality and Health Outcomes

“…Chemical modifiers used for thermal stabilization of Cd and Pb in wine samples are Pd(NO 3 ) 2 [17,28], Pd(NO 3 ) 2 +Mg (NO 3 ) 2 [27,29,31], NH 4 H 2 PO 4 [5,21,32], and NH 4 H 2 PO 4 +Mg(NO 3 ) 2 [29,30]. However, Kristl et al [33] reported that NH 4 H 2 PO 4 increased nonspecific background absorption, which can be ascribed to the fact that NH 4 H 2 PO 4 thermally stabilizes not only Pb or Cd but also the sample matrix. Therefore, its application cannot be recommended for the determination of Cd and Pb in wine samples.…”

“…Therefore, its application cannot be recommended for the determination of Cd and Pb in wine samples. Cr is usually determined in presence of Mg(NO 3 ) 2 [11,13,33], while for As determination, Pd [31] and Ni [5] are used as chemical modifiers.…”

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

“…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. Then, less popular techniques (i.e.…”

“…ETAAS has some attractive features since the wine matrix can be partly removed during the pyrolysis step with the aid of chemical modifiers. Among the elements of interest determined by ETAAS are Pb [39,40,42,43,53,64], Cd [39,40,43,64], As [43,65] Sb [65], Al [13], Cu [43], Cr [39], V [15] and Hg [41]. HGAAS/HGAFS techniques are employed for elements such as Pb [50,51,53,66], As [52,66,67], Bi [66], Sn [66], Se [49] and Te [66].…”