scholarly journals Spectrochemical determination of lead in wines

2000 ◽  
Vol 65 (5-6) ◽  
pp. 323-329 ◽  
Author(s):  
Mirjana Tripkovic ◽  
Marija Todorovic ◽  
Ivanka Holclajtner-Antunovic ◽  
Slavica Razic ◽  
Aleksandra Kandic ◽  
...  
Keyword(s):  
Electrothermal Atomic Absorption Spectrometry ◽  
Time Integration ◽  
Standard Addition ◽  
Organic Matrix ◽  
Absorption Spectrometry ◽  
Atomic Emission ◽  
Low Concentrations ◽  
Comparison Of The Results ◽  
Complex Organic

The determination of lead in wines of different origin was performed by means of atomic emission spectroscopy with argon stabilized DC. U-shaped arc and electrothermal atomic absorption spectrometry. The comparison of the results obtained by the direct and standard addition method has indicated the presence of a depressive effect of the complex organic matrix. The effect is avoided successfully by mineralization, as well as by dissolution of the samples. Thus, a relative simple but precise and sensitive method involving the application of a stabilized arc and photoelectric detection with time integration of the emission signals is recommended for the determination of low concentrations of lead in wines. The complex organic matrix was investigated by recording the IR spectra of different wine fractions.

scholarly journals Determination of Cadmium, Aluminium, and Copper in Beer and Products Used in Its Manufacture by Electrothermal Atomic Absorption Spectrometry

2002 ◽  
Vol 85 (3) ◽  
pp. 736-743 ◽  
Author(s):  
Pilar Viñas ◽  
Nerea Aguinaga ◽  
Ignacio López-García ◽  
Manuel Hernández-Córdoba
Keyword(s):  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Certified Reference Materials ◽  
Electrothermal Atomic Absorption Spectrometry ◽  
Absorption Spectrometry ◽  
Dihydrogen Phosphate ◽  
Ammonium Dihydrogen Phosphate ◽  
Sample Digestion ◽  
Low Concentrations

Abstract Procedures were developed for determining cadmium, aluminium, and copper in beer and the products used in its manufacture by electrothermal atomic absorption spectrometry. Beer samples were injected into the furnace and solid samples were introduced as suspensions after preparation in a medium containing hydrogen peroxide, nitric acid, and ammonium dihydrogen phosphate for cadmium atomization. Calibration was performed with aqueous standards, and characteristic masses and detection limits were, respectively, 1 and 0.3 pg for cadmium, 18 and 5.4 pg for aluminium, and 5.6 and 6.8 pg for copper. Different samples of beer, wort, brewer's yeast, malt, raw grain, and hops were analyzed by the proposed procedures. Cadmium was found in low concentrations (0.001–0.08 μg/g and 0–1.3 μg/mL); copper (3–13 μg/g and 25–137 μg/mL) and aluminium (0.6–9 μg/g and 0.1–2 μg/mL) were found at higher levels. The reliability of the procedure was confirmed by comparing the results obtained with others based on microwave oven sample digestion, and by analyzing several certified reference materials.

scholarly journals On the determination of lead in wine by electrothermal atomic absorption spectrometry

2007 ◽  
Vol 5 (3) ◽  
pp. 739-747 ◽  
Author(s):  
Irina Karadjova ◽  
Julijana Cvetković ◽  
Trajče Stafilov ◽  
Sonja Arpadjan
Keyword(s):  
Atomic Absorption ◽  
Zeeman Effect ◽  
Electrothermal Atomic Absorption Spectrometry ◽  
Standard Addition ◽  
Absorption Spectrometry ◽  
Calibration Method ◽  
Relative Standard ◽  
Analytical Procedures ◽  
Pre Treatment

AbstractThe parameters of analytical procedures developed for direct ETAAS determination of Pb in wine are discussed. Atomic absorption spectrometers based on transversal and longitudinal Zeeman effect, wall and integrated platform atomization with two main approaches: (i) measurements in the presence of modifier and (ii) measurements without using any modifier are compared. The optimal temperature programs are defined according to the pre-treatment and atomization curves constructed in the presence of different types of wines. For all investigated instrumental systems, 1:1 dilution of wine sample with 0.2 mol L−1 HNO3 is recommended. Matrix interferences observed, call for standard addition calibration method for Pb quantification in wines. The detection limit (3σ) achieved for wine diluted in the ratio of 1:1 varied from 0.8 to 1.9 μg L−1 depending on the instrument used. The relative standard deviation for the concentration range of 10 to 80 μg L−1 Pb in wine is typically between 4–8%. The accuracy of the analytical procedures recommended was confirmed by comparing the results obtained with those found for wine samples previously digested with HNO3-H2O2 mixture, by added/found method and by parallel analysis using different instruments. A total of 66 wine samples from different regions of Macedonia were analyzed.

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