Dilute-and-shoot procedure for the determination of mineral constituents in vinegar samples by axially viewed inductively coupled plasma optical emission spectrometry (ICP OES)

dc.creatorDa Silva, JCJ
dc.creatorCadore, S
dc.creatorNobrega, JA
dc.creatorBaccan, N
dc.date2007
dc.dateFEB
dc.date2014-11-14T08:51:20Z
dc.date2015-11-26T17:14:05Z
dc.date2014-11-14T08:51:20Z
dc.date2015-11-26T17:14:05Z
dc.date.accessioned2018-03-29T00:02:25Z
dc.date.available2018-03-29T00:02:25Z
dc.identifierFood Additives And Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment. Taylor & Francis Ltd, v. 24, n. 2, n. 130, n. 139, 2007.
dc.identifier1944-0049
dc.identifier1944-0057
dc.identifierWOS:000244150500003
dc.identifier10.1080/02652030600931970
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/61892
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/61892
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/61892
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281727
dc.descriptionSamples of commercial wine vinegar were introduced in an axially viewed inductively coupled plasma optical emission spectrometry instrument (AX-ICP OES) equipped with different sample introduction systems: a cross-flow nebulizer combined with a double-path spray chamber (CF-DP) and cone spray associated with a cyclone spray chamber (CS-CC). Samples of white and red wine vinegar were diluted with water before analysis. Higher magnesium Mg II/Mg I ratios (11 and 10 for CS-CC and CF-DP, respectively) were obtained using a nebulization gas flow rate of 0.61min(-1) and an applied power of 1.3 kW. The background equivalent concentrations (BEC) and signal-to-background ratio (SBR) of analytes were improved using scandium (Sc) as the internal standard. The limits of detection (LOD) and limits of quantification (LOQ) for mineral constituents were similar for both introduction systems. Best recoveries values were obtained using a plasma under robust conditions, CS-CC system and Sc as the internal standard. The concentration determined in 13 commercial samples of wine vinegars varied between 0.2 and 3.0, between 0.02 and 0.4, between 8.5 and 100.0, between 0.01 and 0.05, between 27.0 and 540.0, between 4.0 and 79.0, between 0.4 and 10.0, and between 0.01 and 2.0 for aluminium (Al), barium (Ba), calcium (Ca), copper (Cu), potassium (K), magnesium (Mg), manganese (Mn), and zinc (Zn), respectively.
dc.description24
dc.description2
dc.description130
dc.description139
dc.languageen
dc.publisherTaylor & Francis Ltd
dc.publisherAbingdon
dc.publisherInglaterra
dc.relationFood Additives And Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment
dc.relationFood Addit. Contam. Part A-Chem.
dc.rightsfechado
dc.rightshttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dc.sourceWeb of Science
dc.subjectaxially viewed inductively coupled plasma optical emission spectrometry instrument (AX-ICP OES)
dc.subjectRD-ICP OES
dc.subjectMgII/Mg I ratio
dc.subjectrobustness
dc.subjectwine vinegar
dc.subjectWine Vinegars
dc.subjectAcetic-acid
dc.subjectInternal Standardization
dc.subjectConfiguration
dc.subjectSpectroscopy
dc.subjectPerformance
dc.titleDilute-and-shoot procedure for the determination of mineral constituents in vinegar samples by axially viewed inductively coupled plasma optical emission spectrometry (ICP OES)
dc.typeArtículos de revistas


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