Optimization and validation of a microwave digestion method for analysis of elements in wine using ICP-MS

Ivanova, Violeta and Balabanova, Biljana and Mitrev, Sasa and Dimovska, Violeta and Gulaboski, Rubin and Stafilov, Trajče (2015) Optimization and validation of a microwave digestion method for analysis of elements in wine using ICP-MS. In: 15th International Symposium and Summer School on Bioanalysis, 13-18 July 2015, Tg. Mures, Romania.

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Abstract

Determination of the content of metals in wine is very important since it can contains toxic elements such as Pb, Cd, As that could be harmful for the human health, but also nutritional elements, such as Fe, K, Na, Zn, Mn important for the humans. For that purpose, sample pretreatment of wine is necessary in order to remove the complex organic matrix consisting of ethanol, polyphenols, carbohydrates, proteins and other compounds. In this study, we developed a microwave digestion method for wine sample preparation followed by inductively coupled plasma - mass spectrometry (ICP-MS) for multi-element analysis. The method was optimized and validated, and following parameters were determined: linearity, limit of quantification (LOQ), limit of detection (LOQ), inter- and intra- day repeatability and reproducibility. Successful digestion of wine was obtained with 5 mL nitric acid, obtaining best recoveries for all analysed elements and values R > 90 %, on average, for total elements content. The calibration curves at seven concentration levels (0.5, 1, 3, 5, 10, 30, 50 μg/L) were constructed presenting good linearly and satisfactory correlation coefficients. A standard addition method was applied to check the method accuracy, obtaining good repeatability and reproducibility with relative standard deviation lower that 10 % for all elements. Validated method was applied on analysis of real samples and in total, 38 elements (Ag, Al, As, B, Ba, Be, Bi, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Ge, In, Li, Mg, Mn, Mo, Na, Ni, P, Pb, Pd, Rb, S, Sb, Se, Si, Sn, Sr, Te, Ti, Tl, V, Zn) were determined in red and white wines.

Item Type: Conference or Workshop Item (Poster)
Subjects: Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 29 Sep 2015 10:01
Last Modified: 29 Sep 2015 10:01
URI: http://eprints.ugd.edu.mk/id/eprint/13867

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