On CV-AAS determination and speciation of mercury in wine

Tashev, Krste and Karadjova, Irina and Boev, Ivan and Stafilov, Trajče (2023) On CV-AAS determination and speciation of mercury in wine. Journal of Agricultural, Food and Environmental Sciences, 77 (2). pp. 39-48.

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Abstract

The possibilities of cold vapor - atomic absorption spectrometry (CV-AAS) for the determination and speciation of mercury in wine samples are critically discussed in the present study. In a first step, the direct determination of Hg using SnCl2 and NaBH4 as reducing agents is attempted. The influence of the type of reducing agent and its concentration, as well as the concentration of HCl on the absorbance signal of the different Hg species (Hg2+ and CH3Hg1+) is investigated. The results show that direct determination of both Hg species is possible: inorganic Hg can be selectively determined by using 0.04% NaBH4 and 1 mol/l HCl directly in an untreated wine sample; both Hg species are determined simultaneously by using 0.9% NaBH4 and 1 mol/l HCl again directly in an untreated wine sample. The recoveries obtained by using HCl at a concentration below 1 mol/l are lower than 85% which can be considered as evidence that the mercury in the wine sample is bound in some complex compounds. In the second step, a separation and preconcentration method for Hg determination in wine is proposed. The quantitative sorption of both Hg species was achieved by using Chelex 100 at pH 4. Quantitative elution of the Hg retained on the resin is possible with 2 mol/l HNO3. The limits of determination of the analytical procedure consist of Hg pre-concentration on Chelex 100 followed by CV-AAS measurement of eluted Hg, allows the determination of total Hg in all types of wine samples with
their natural contents.

Item Type:	Article
Subjects:	Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Natural and Technical Sciences
Depositing User:	Ivan Boev
Date Deposited:	23 Jan 2024 10:30
Last Modified:	23 Jan 2024 10:30
URI:	https://eprints.ugd.edu.mk/id/eprint/33268

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