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

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Título: Determination of cadmium and lead in wine samples by means of dispersive liquid–liquid microextraction coupled to electrothermal atomic absorption spectrometry
Autor/es: Martínez Rubio, David | Grindlay, Guillermo | Gras, Luis | Mora, Juan
Grupo/s de investigación o GITE: Espectrometría Atómica Analítica (GEAA)
Centro, Departamento o Servicio: Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología
Palabras clave: Food analysis | Food composition | Wine | Cadmium | Lead | Sample preparation | Dispersive liquid–liquid microextraction | Electrothermal atomic absorption spectrometry
Área/s de conocimiento: Química Analítica
Fecha de publicación: abr-2018
Editor: Elsevier
Cita bibliográfica: Journal of Food Composition and Analysis. 2018, 67: 178-183. doi:10.1016/j.jfca.2018.01.013
Resumen: 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.
Patrocinador/es: 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
Idioma: eng
Tipo: info:eu-repo/semantics/article
Derechos: © 2018 Elsevier Inc.
Revisión científica: si
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Aparece en las colecciones:INV - GEAA - Artículos de Revistas

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