INCITAP   20787
INSTITUTO DE CIENCIAS DE LA TIERRA Y AMBIENTALES DE LA PAMPA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Classification of Argentinean Wines. Simple Multielemental Determination by ICP-MS.
Autor/es:
S.M. AZACARATE; M. SAVIO; R.A. OLSINA; J.M. CAMIÑA; R.A. GIL
Lugar:
Mérida
Reunión:
Simposio; 13º Rio Symposium on Atomic Spectrometry.; 2014
Institución organizadora:
Universidad Autónoma de Yucatán
Resumen:
The presence of trace elements in wine is generally related with soil composition and their proprieties as well as with plant uptake processes, although it could change by wine-producing practices. In this work, a simple method for the geographical Determination of wines through elemental analysis by mass spectrometry with inductively coupled plasma (ICP-MS) is proposed. Different treatments of samples were evaluated, although the best approach was a simple dilution. In order to assess and avoid matrix, main ICPMS instrumental conditions were optimized and two calibration strategies were evaluated. The concentration of 29 elements (As, Ba, Bi, Cd, Ce, Co, Cu, Dy, Er, Eu, Gd, Ge, Hg, Ho, La, Lu, Mn, Mo, Nd, Ni, Pb, Pr, Sm, Sr, Tb, Tl, Tm, Yb and V) in Argentinean white wines were determined. Multivariate analysis allowed determining the relationships between elemental concentrations and geographical origin. The results of principal component analysis (PCA) allowed a good sorting. The first three principal components explained more of 98 % of the variance data total. Linear discriminant analysis allows correct discrimination of the analysed wine samples from four different regions using only six variables. Classification rates higher than 93 % for both, prediction and validation data set were obtained. Due to its simplicity, the proposed method has advantages over other methods that involve complicated separation preparations. Dilution on the wine samples decreases matrix effects and is an attractive alternative for performing routine analysis. The determination of elemental concentrations in wines, in combination whit chemometrics, provides a powerful tool to verify the geographical origin, authenticity and quality control of wines. References: [1] Thiel, G., Geisler, G., Blechschmidt, I., 2004. Determination of trace elements in wine and classification according to their provenance. Analytical and Bioanalytical Chemistry 378, 1630-1636. [2] World Health Organization, Evaluation of Certain Food Additives and Contaminants, Geneva, Switzerland:WHO Technical Report Series 930 (2006). [3] A. Ataro, R.I. McCrindle, B.M. Botha, C.M.E. McCrindle, P.P. Ndibewu, Quantification of trace elements in raw cow?s milk by inductively coupled plasma mass spectrometry (ICP-MS), Food Chemistry, 111 (2008) 243-248. [4] A.W. Boorn, R.F. Browner, Effects of organic solvents in inductively coupled plasma atomic emission spectrometry, Analytical Chemistry, 54 (1982) 1402-1410. [5] M. Forina, M. Casale, P. Oliveri, Application of Chemometrics to Food Chemistry, in: S.D. Brown, R. Tauler, B. Walczak (Eds.) Comprehensive Chemometrics, Elsevier, Oxford, 2009, pp. 75-128. Acknowledgements: The authors thank to Instituto de Quimica de San Luis from the Universidad Nacional de San Luis, Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP) from the Universidad Nacional de La Pampa, Consejo Nacional de Investigaciones Cientificas y Tecnicas (CCT-San Luis), and Agencia Nacional de Promocion Cientifica (FONCYT) for financial support.