3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
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Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology<br />
Fig. 4. Molecular mass distribution of arsenic species in wines<br />
Conclusions<br />
The identification of chemical forms of elements in wine<br />
enables their toxicity and bioavailability to be estimated. The<br />
use of ICP-MS allows the multielement speciation in wines<br />
in only one chromatographic run, which constitutes a reliable<br />
technique with high throughput. The possibility to screen<br />
many elements in a given chromatographic peak from a sample<br />
is critical since there are no errors associated with different<br />
measurements. On the other hand, food samples are<br />
complex and the selectivity of the ICP-MS avoids the tedious<br />
sample preparation. Therefore, ICP-MS is an excellent guide<br />
for further studies of the fraction of interest like reversed<br />
phase coupled to ICP-MS, refractive index and UV detectors.<br />
The simultaneous determination of elements, carbohydrates,<br />
polysaccharides and polyphenols will be allowed. Finally,<br />
complexes will be identified by organic mass spectrometry.<br />
This work was supported by the projects CTM2006-<br />
08960-C02-01 from the Ministerio de Educación y Ciencia.<br />
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