Determination of cadmium and lead in wine samples by means of dispersive liquid–liquid microextraction coupled to electrothermal atomic absorption spectrometry

Please use this identifier to cite or link to this item:
Información del item - Informació de l'item - Item information
Title: Determination of cadmium and lead in wine samples by means of dispersive liquid–liquid microextraction coupled to electrothermal atomic absorption spectrometry
Authors: Martínez Rubio, David | Grindlay, Guillermo | Gras, Luis | Mora, Juan
Research Group/s: Espectrometría Atómica Analítica (GEAA)
Center, Department or Service: Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología
Keywords: Food analysis | Food composition | Wine | Cadmium | Lead | Sample preparation | Dispersive liquid–liquid microextraction | Electrothermal atomic absorption spectrometry
Knowledge Area: Química Analítica
Issue Date: Apr-2018
Publisher: Elsevier
Citation: Journal of Food Composition and Analysis. 2018, 67: 178-183. doi:10.1016/j.jfca.2018.01.013
Abstract: Wine contains significant amounts of Cd and Pb coming from different contamination sources. The analysis of these elements still means an enormous challenge due to its low concentration levels and the complexity of the wine matrix. Therefore, new highly sensitive analytical methods are currently required. The present work reports a new method based on the use of dispersive liquid–liquid microextraction (DLLME) and electrothermal atomic absorption spectrometry (ETAAS) determination. Results demonstrate that, under optimum DLLME experimental conditions, accurate Pb determination can be easily performed using external calibration. Cadmium determination requires a standard addition calibration strategy since its accuracy is strongly affected by the presence of Zn in the wine matrix. The limits of detection afforded by the method proposed were 0.01 and 0.08 μg L−1 for Cd and Pb, respectively. These values were around one order of magnitude lower than those previously reported for wine analysis by ETAAS. This simple methodology has been successfully employed for Cd and Pb analysis in different types of wines (i.e., white, red, rosé and sparkling wines). The results are in agreement with those obtained by Inductively Coupled Plasma – Mass Spectrometry after a time-consuming microwave-assisted acid digestion treatment.
Sponsor: The authors would like to thank the Generalitat Valenciana (Project GV/2014/138) for the financial support of this work. D. Martínez also thank the University of Alicante for the research fellowships (UAFPU2015-5998).
ISSN: 0889-1575 (Print) | 1096-0481 (Online)
DOI: 10.1016/j.jfca.2018.01.013
Language: eng
Type: info:eu-repo/semantics/article
Rights: © 2018 Elsevier Inc.
Peer Review: si
Publisher version:
Appears in Collections:INV - GEAA - Artículos de Revistas

Files in This Item:
Files in This Item:
File Description SizeFormat 
Thumbnail2018_Martinez_etal_JFoodCompAnal_final.pdfVersión final (acceso restringido)283,25 kBAdobe PDFOpen    Request a copy
Thumbnail2018_Martinez_etal_JFoodCompAnal_accepted.pdfAccepted Manuscript (acceso abierto)493,05 kBAdobe PDFOpen Preview

Items in RUA are protected by copyright, with all rights reserved, unless otherwise indicated.