Speciation Analysis of Arsenic (III), Arsenic (V) and Total Arsenic by Continuous Flow HG-AAS in Thai Fruit Wines and Distilled Spirits.

Chanthai, S. and Suwamat, N. and Ruangviriyachai, C. and Danvirutai, P. (2007) Speciation Analysis of Arsenic (III), Arsenic (V) and Total Arsenic by Continuous Flow HG-AAS in Thai Fruit Wines and Distilled Spirits. ASEAN Food Journal, 14 (3). pp. 181-196. ISSN 0127-7324

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Abstract

The speciation analysis of inorganic arsenic; As (III), As (V) and total arsenic in local Thai fruit wines and distilled spirits by continuous flow hydride generation-atomic absorption spectrometry (HG-AAS) was carried out. The optimized conditions were investigated in detail. It was found that the recoveries (%) of wine and distilled spirit spiked with As(III), As(V) and total As at 1.0-3.0 μg L-1 level were 108, 93.1 and 91.4, and 119, 91.5 and 95.8, respectively. The detection limits were found to be 1.9 μg L-1 and 0.63 μg L-1 for As(III) and As(V) in wine, 0.49 μg L-1 and 0.35 μg L-1 for As(III) and As(V) in distilled spirit, and 0.47 μg L-1 for total As in both beverages. From the results of both red and white wines and distilled spirits, the amount of As(III) was not detectable (n.d.) while that of As(V) ranged from n.d. -1.54 μg L-1 and n.d. -0.353 μg L-1 for wines and distilled spirits, respectively. The total As contents obtained from acid digestion method were also found to be at the ultra-trace level ranging from n.d. -1.85 mg L-1 and n.d. -1.64 μg L-1 for wines and distilled spirits, respectively. Due to differences in natural sample matrices, it is shown that As(V) can be mostly quantified in wines but As(III) can still be residual in some distilled spirits when determined with untreated samples.

Item Type:Article
Faculty or Institute:Faculty of Food Science and Technology
ID Code:784
Deposited By: Yusfauhannum Mohd Yunus
Deposited On:26 Nov 2008 15:54
Last Modified:27 May 2013 06:50

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