3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 4. Molecular mass distribution of arsenic species in wines
Conclusions
The identification of chemical forms of elements in wine
enables their toxicity and bioavailability to be estimated. The
use of ICP-MS allows the multielement speciation in wines
in only one chromatographic run, which constitutes a reliable
technique with high throughput. The possibility to screen
many elements in a given chromatographic peak from a sample
is critical since there are no errors associated with different
measurements. On the other hand, food samples are
complex and the selectivity of the ICP-MS avoids the tedious
sample preparation. Therefore, ICP-MS is an excellent guide
for further studies of the fraction of interest like reversed
phase coupled to ICP-MS, refractive index and UV detectors.
The simultaneous determination of elements, carbohydrates,
polysaccharides and polyphenols will be allowed. Finally,
complexes will be identified by organic mass spectrometry.
This work was supported by the projects CTM2006-
08960-C02-01 from the Ministerio de Educación y Ciencia.
REFEREnCES
1. Jos, A.; Moreno, I.; González, A.G.; Repetto, G.;
Cameán, A.M.: Talanta 63, 377 (2004).
s638
2. Serapinas, P.; Venskutonis, P.R.; Aninkevicius, V.;
Ezerinskis, Z.; Galdikas, A.; Juzikiene, V.: Food Chem.
107, 1652 (2008).
3. Gómez-Ariza, J.L.; García-Barrera, T.; Lorenzo, F.:
Anal. Chim. Acta 570, 101, (2006).
4. Esperanza, I.; Salinas, I.; Caballero, I.; Santamaría, C.;
Calvo, I.; García-Minac J.M.; Fernandez J.M.: Anal.
Chim. Acta 524, 215 (2004).
5. Karadjova, I.; Izgi, B.; Gucer, S.: Spectrochim. Acta Part
B 57, 581 (2002).
6. Szpunar, J.; Pellerin, P.; Makarov, A.; Doco, T.; Williams,
P.; Medina, B.; Lobinski, R.: J. Anal. At. Spectrom.
13, 749 (1998).
7. Wuilloud, R.G.; Kannamaumarath, S.S.; Caruso, J.A.:
Anal. Bioanal. Chem. 379, 495 (2004).
8. Gómez-Ariza, J.L.; Arias-Borrego, A.; García-Barrera,
T.: J. Chromatogr. A 1121, 191 (2006).
9. Fingerová, H.; Koplíc, R.: Fresenius J. Anal. Chem. 363,
545 (1999).
10. González-Fernández, M.; García-Barrera, T.; Arias-Borrego,
A.; Bonilla-Valverde, D.; López-Barea, J.; Pueyo,
C.; Gómez-Ariza, J.L.: Anal. Bioanal. Chem. 390, 17
(2008).
11. de la Flor St Remy, R.R.; Fernández Sánchez, M.L.;
López Sastre, J.B.; Sanz-Medel, A.: J. Anal. At.
Spectrom. 19, 1104 (2004).
12. Michalke, B.; Schramel, P.: J. Anal. At. Spectrom. 19,
121 (2004).
13. Rivero-Martino, F.A.; Fernández-Sánchez, M.L.; Sanz-
Medel, A.: J. Anal. At. Spectrom. 17, 1271 (2002).
14. Pyrzynska, K.: Crit. Rev. Anal. Chem. 34, 69 (2004).
15. Karadjova, I.B.; Lampugnani, L.; Onor, M.; D’Ulivo, A.;
Tsalev, D.L.: Spectrochim. Acta Part B 60, 816 (2005).
16. Herce-Pagliai, C.; Moreno, I.; González, A.G.; Repetto,
M.; Cameán, A.M.: Food Addit. Contam. 19, 542
(2002).
17. Wangkarn, S.; Pergantis, S.A.: J. Anal. At. Spectrom. 15,
627 (2000).