Geographical Discrimination of Honeysuckle (Lonicera japonica Thunb.) from China by Characterization of the Stable Isotope Ratio and Multielemental Analysis

A total of 117 honeysuckle (Lonicera japonica Thunb.) samples from four major regions of production in China, including Fengqiu in Henan, Pingyi in Shandong, Julu in Hebei, and Xiushan in Chongqing, were analyzed to determine their geographical origin. δ¹³C, δ¹⁵N, and δ¹⁸O values were determined by isotope ratio mass spectrometry (IRMS), and the contents of 18 elements (Fe, Mn, Cu, Zn, K, Ca, Mg, Pb, Cd, Cr, As, Hg, Se, Sr, Ni, Co, B, and Mo) were measured by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma mass spectrometry (ICP-MS). Multivariate statistical analysis by analysis of variance (ANOVA), principal component analysis (PCA), and linear discriminant analysis (LDA) were performed. The results showed that there were very significant differences in the stable isotope ratios and elemental concentrations in honeysuckle based on geographical origin, with plants from each region having a unique fingerprint. Discriminant functions were established to distinguish the origin of honeysuckle using suitable indicators including Cd, Cr, As, Hg, Se, Co, Ni, Sr, Fe, δ¹³C, δ¹⁵N, and δ¹⁸O. Cross-validated cases of 95.7% were correctly classified.     

Geographic characterization of Greek wine by inductively coupled plasma–mass spectrometry macroelemental analysis

Abstract

Studying wine mineral profile has been proven as a valuable tool in geographical origin discrimination and authenticity for both producers and consumers. Adulteration of wines, in terms of geographical origin or variety, is considered a major topic of extensive research. Traceability and authenticity of wines have been previously studied on the basis of typical mineral element patterns by means of chemometric methods. In this context, analytical methods were developed for the determination of mineral elements in wines by inductively coupled plasma–mass spectrometry. This study aimed at classifying selected varietal Greek wines from various regions by employing instrumental analysis. Preliminary data of wine mineral content enabled for the classification of samples according to geographical origin and variety. However, further work is required in order to draw more valid conclusions and to obtain a detailed map of the mineral element content of Greek wines according to their geographical origin and/or variety.     

Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy

This study investigated the content of macronutrients (Ca, K, Mg, Na, P, and S), trace elements (Ba, Be, Co, Cr, Cu, Fe, Ga, Li, Mn, Ni, Rb, Se, Sr, V, and Zn), and trace toxic elements (As, Cd, In, Pb, and Tl) in chili powder from Korea, China, and Vietnam. For the analyses, inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma-optical emission spectroscopy (ICP-OES) were used. In addition, near-infrared (NIR) spectroscopy was used to differentiate functional groups based on the chemical constituents. For the validation of the applied analytical methods, good linearity (coefficients of determination, 0.9443–0.99997), and relative standard deviations below 4% were obtained. The contents of the toxic elements were below the provisional tolerable weekly intake values. Linear discriminant analysis using elemental contents and NIR data was performed to establish and authenticate the geographical origin of chili powder, which confirmed the reliability of the obtained results.     

Molybdenum(VI) Oxide-Modified Silica Gel as a Novel Sorbent for the Simultaneous Solid-Phase Extraction of Eight Metals with Determination by Flame Atomic Absorption Spectrometry

A silica-based inorganic sorbent was synthesized by the thermal decomposition of ammonium heptamolybdate on silica and applied for the preconcentration and simultaneous determination of Cd, Co, Cr, Cu, Fe, Mn, Ni, and Pb in river water samples using a column system with flame atomic absorption spectrometry. Attenuated total reflection-Fourier transformation infrared spectroscopy, scanning electron microscopy, and electron dispersive spectroscopy were used for sorbent characterization. The effects of pH, sample volume, eluent type, eluent concentration, eluent volume, sample flow rate, and matrix ions (Al, Bi, Ca, Mg, and Zn) on the recovery of the metals in model solutions were investigated. The adsorption capacities (µmol g^?1) of SiO₂-MoO₃ were 88.96 (Cd), 169.69 (Co), 153.85 (Cr), 188.88 (Cu), 179.05 (Fe), 163.81 (Mn), 136.31 (Ni), and 38.61 (Pb). The detection limits of the method were 9.09, 10.82, 10.77, 49.57, 31.64, 6.40, 8.86, 19.15?µg L^?1 for Cd, Co, Cr, Cu, Fe, Mn, Ni, and Pb, respectively, with a preconcentration factor of 25. The developed method was used for the determination of the target metals in real samples and the recoveries for spiked samples were found to be from 91.2% to 102.9%.     

Spectroscopic interferences in Fourier transform infrared wine analysis

Fourier transform infrared (FTIR) spectrometry has brought many advantages to wine analysis, such as fast analysis and good precision and accuracy for a great number of parameters. This technology has to be cautiously applied, therefore the need for analytical validation. Recovery results of several current wine control parameters using a FTIR wine analyser were determined. Good results were obtained for ethanol (addition of ethanol), total acid (addition of tartaric acid), total sugars in sweet wines (addition of glucose) and sulfate (addition of sulfuric acid). On the contrary, worse results were obtained for total acid (addition of acetic and sulfuric acids), volatile acid (addition of acetic acid) and total sugars in dry wines (addition of glucose). These findings can be explained by spectroscopic interferences that were also a subject of analysis in this work. In fact, ethanol, organic acids and other compounds, present in high concentrations in wine, can produce major interferences in the analysis for compounds such as volatile acid and sugars in dry wines, when their strong infrared absorption bands do not differ significantly from other abundant compounds.     

Multielemental Analysis of Human Serum by Dynamic Reaction Cell–Inductively Coupled Plasma Mass Spectrometry

The selection of the most suitable dilution methods for determination of trace elements in human serum using inductively coupled plasma mass spectrometry is reported. The trace elements were Al, V, Cr, Fe, Mn, Co, Cu, Zn, As, Cd, Sn, Tl, and Pb. The performance of various dilution methods was assessed by precision, linearity, detection limits, quantification limits, fortified recoveries, and the analysis of reference materials. The results demonstrate that diluted solution containing only nitric acid is most suitable for As, Cr, Mn, and Co in serum. Dilute solutions containing nitric acid and Triton X-100 were most appropriate for Cu, Zn, Cd, and Tl. The optimum conditions for Al, V, Mn, Fe, Cr, Co, Sn, and Pb used tetra-n-butylammonium hydroxide, Triton X-100, and ethylenediamine tetraacetic acid.     

Rapid fingerprinting of red wines by MALDI mass spectrometry

Here we report a simple and fast method for wine fingerprinting based on direct matrix-assisted laser desorption/ionization (MALDI) mass spectrometry analysis of different red wine samples, useful for batch-to-batch analysis and for the detection of key compounds even in trace amounts which may vary from vintage to vintage, and from one treatment to another one. A series of 20 samples from different wines were subjected to MALDI mass spectrometry. We found that 2,5-dihydroxybenzoic acid is far superior with respect to all the matrices tested To the best of our knowledge this is the first application of an effective wine profiling not limited to detection of anthocyanins. More than 80 molecular species were detected. Moreover, qualitative and quantitative differences were observed, owing to the nature and relative abundance of different chemical compounds among the wines.     

甘肃甘南蕨麻中矿物元素含量的测定

用浓硝酸-高氯酸混合酸对蕨麻样品进行消化,采用空气-乙炔火焰原子吸收光谱法测定了样品中矿物元素含量。结果表明,蕨麻中Fe、Mg含量较高,还含有Zn、Cu、Mn、Co等人体必需微量元素,有较高营养价值,测定结果的相对标准偏差在1．738％-17．372％之间。     

金属卟啉及其与咪唑络合物的电喷雾质谱研究

利用电喷雾电离质谱（ESI－MS）研究了3种金属卟啉化合物（MTPP＝MnTPP,TeTPP和CoTPP）,探讨了在这些化合物中苯取代基与卟啉环间的键合能力以及金属卟啉与咪唑的配位情况。研究结果表明,金属卟啉的外围取代基苯基与卟啉环的键合能力按Mn、Fe和Co的次序变弱。金属卟啉与咪唑形成的络合物的离子丰度随配体浓度的增加而增强;在相同的配体浓度下,络合物的离子丰度按Mn、Fe和Co顺序依次增加,其中,CoTPP络合物的稳定性最强。     

Trace Elements in Pleurotus Ostreatus,P. Eryngii,and P. Nebrodensis Mushrooms Cultivated on Various Agricultural By-Products

Abstract

Mushrooms are efficient accumulators of essential and toxic elements. Although oyster (Pleurotus spp.) mushrooms are widely commercialized and consumed, few data exist regarding trace elements content and bioaccumulation in cultivated P. ostreatus and P. eryngii, while no data are available for P. nebrodensis. The contents of Al, As, Ba, Cd, Co, Cr, Cs, Cu, Fe, K, Mn, Na, Ni, Pb, Rb, Sr, V, and Zn were monitored using inductively coupled plasma-mass spectrometry (ICP-MS) and atomic emission spectrometry (AES) in P. ostreatus, P. eryngii, and P. nebrodensis mushrooms and their cultivation substrates that include wheat straw (WHS), grape marc (GMC), olive leaves (OLV), and two-phase olive mill wastes (OMW), separately or in mixtures. Bioaccumulation factors (BAFs) less than 0.3 were obtained for Al, Ba, Co, Cr, Fe, Mn, Ni, Pb, Sr, and V; BAFs exceeding 1 for K?>?Zn?>?Cd?>?Cr?>?Rb?>?As, while the BAFs for Na were less 0.7. Mushrooms grown on OLV and OMW presented lower BAFs than those grown on WHS and GMC for all elements except for K, Cd, and Cu. P. ostreatus was an effective accumulator for Cr, Fe, and Zn; P. eryngii for Al, Cs, Ni, and V; and P. nebrodensis for As and Cd. The estimated daily intakes (μg kg^?1 body weight) from mushroom consumption were less than 0.010 for As, Cd, Co, Cs, Pb, and V, 0.010–0.10 for Ba, Cr, Ni, and Sr, 0.10–5.0 for Al, Cu, Fe, Mn, Rb, and Zn, 65–83 for Na, and 858–1030 for K. Overall, the mushrooms studied provide significant amounts of K, adequate amounts of Mn and Zn and low amounts of Na and toxic elements.     

Simultaneous determination of 20 components in red wine by LC‐MS: Application to variations of red wine components in decanting

The decanting of red wines has a long tradition in red wine service from the perspective of modifying the aroma or taste of a wine. A simple and sensitive liquid chromatography‐mass spectrometry method was developed for the simultaneous determination of 20 organic acids and polyphenols in decanting red wine. The separation was performed on a Diamonsil C₁₈ column (250 mm × 4.6 mm, 5 μm) using a mobile phase composed of methanol‐0.1% acetic acid under gradient elution. Analysis was performed in selected ion monitoring mode with negative electrospray ionization interface. All the linear regressions showed good linear relationships (r² > 0.9973) between the peak area and concentration of each marker. The assay was reproducible with overall intra and interday variation of less than 5.0%. The recoveries for the quantified compounds were observed over the range of 92.1–108.3% with RSD values less than 5.7%. The method developed was successfully applied to determine the variations of the 20 components in red wine after decanting in different conditions. Concentrations of most organic acids and polyphenols investigated in the red wine were decreased in decanting. In addition, increment of duration, temperature, and light intensity would intensify the changes.     

Determination of volatile oak compounds in aged wines by multiple headspace solid-phase microextraction and gas chromatography–mass spectrometry (MHS-SPME–GC–MS)

Multiple headspace solid-phase microextraction (MHS-SPME) with gas chromatography–mass spectrometry is proposed for quantification of nine volatile oak compounds in aged wines. These compounds are formed and extracted by wine when it is matured in oak barrels and are responsible for particular organoleptic properties and the high quality of these wines. Some important variables of the extraction process, for example volume of sample and extraction time, were studied. Extraction of 50 μL wine was performed with a divinylbenzene–Carboxen–polydimethylsiloxane fibre at 55 °C for 60 min. For calibration the same conditions were used, except that the wine was substituted by 50 μL of a standard solution in synthetic wine. The linearity, detection limits, and repeatability of the method were determined by use of standard solutions in synthetic wine. Detection limits were between 0.01 and 10 μg L⁻¹ (for eugenol and furfural, respectively) and repeatability, expressed as relative standard deviation, was from 2 to 6%. The method was used to analyse six red wines and the concentrations obtained were statistically compared with those obtained by the standard addition method for the same wines.     

Assessment of the matrix effect on the headspace solid-phase microextraction (HS-SPME) analysis of chlorophenols in wines

In this paper, we propose a comparative study to check the matrix effect on the extraction of three chlorophenols, 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol and pentachlorophenol, direct precursors of 2,4,6-trichloroanisole, in synthetic and commercial wines (white and red wines). A rapid, simple and sensitive methodology based on solid-phase microextraction (SPME) and GC with electron capture detection (GC-ECD) and mass spectrometric detection (GC-MS) was developed and the variables affecting the extraction process (temperature, time and salt content) were examined employing a factorial design at two levels. Since GC-ECD does not allow the clear identification of target analytes in white wine, owing to overlapped interferences, GC-MS/MS was used for subsequent examinations. Calibration curves were constructed in synthetic, white and red wine. Significant differences between the slopes of synthetic and red wine, with the exception of TCP, were observed. Analytical parameters were evaluated and satisfactory results were obtained, showing the usefulness of the headspace SPME (HS-SPME) method for determining chlorophenolic compounds in wines.     

原子吸收光谱法测定苦藠中微量元素的含量

苦藠别名小野蒜是食用地下鳞茎及嫩茎叶的野生蔬菜,属药食同源的百合科多年生草本植物.有温中散结,宽胸通阳,祛湿止痢作用~([1,2]).在食疗方面有:(1)降脂作用,且性味辛温,能温阳散结,可用来治疗高胆固醇和高血脂症.(2)降低血压的奇妙作用,常食有通阳气、宽胸的效果.     

Application of tandem column solid phase extraction and flame atomic absorption spectrometry for the determination of inorganic and organically bound forms of iron in wine

A tandem column solid phase extraction (SPE) procedure has been devised to examine the fractionation of Fe in wine. Wine was filtered through a 0.45 μm filter and then, the filtrate was driven through an adsorbing Amberlite XAD-7HP column followed by a cation exchange Dowex 50W-x8-200 column. Three different Fe groupings are discriminated and assessed, including hydrophobic species of Fe bound to phenolic substances and related species (phenolic fraction), cationic species comprising simple Fe ions and labile Fe forms (cationic fraction), in addition to anionic and/or neutral Fe complexes with organic acids (residual fraction). The suitability of the procedure has been evaluated analyzing four bottled red wines. The results obtained were verified using another tandem column assemblage in which an adsorbing Amberlite XAD-16 column was exchanged by the Amberlite XAD-7HP column. The fractionation pattern ascertained for Fe in analyzed wines is discussed in reference to previously published works. In addition, a conditioning treatment and preparation of Amberlite XAD resins have been revised.     

Characterisation of Tokaj wines based on free amino acids and biogenic amines using ion-exchange chromatography

Summary Tokaj wines (Szamorodni and Aszu wines) of Hungarian origin were investigated on the basis of free amino acids and biogenic amines. The separation and determination of these compounds was performed by an amino acid analyser equipped with an ion-exchange resin column. The total amount of free amino acids and biogenic amines was higher in Aszu wines than in Szamorodni wines. The main amino acids were proline and arginine, while the major biogenic amines were tyramine and putrescine. The free amino acid and biogenic amine content of Aszu wines depended on the vineyards the wines originated from. Presented at Balaton Symposium '01 on High-Performance Separation Methods, Siófok, Hungary, September 2–4, 2001     

电感耦合等离子体原子发射光谱法测定马奶酒中的多种元素

电感耦合等离子体原子发射光谱法测定马奶酒中的多种元素嘎日迪,乌地（内蒙古师范大学化学系,配位化学研究所,呼和浩特,０１００２２）关键词电感耦合等离子体原子发射光谱,马奶酒,微量金属元素蒙古民族喜爱的传统饮料──马奶酒（蒙语“策格”）是用鲜马奶为原料发...     

Effect of oxygenation on polyphenol changes occurring in the course of wine-making

The influence of controlled oxygenation on the colour and phenolic composition of red wine was studied by UV-VIS spectrophotometry, liquid chromatography (LC) coupled to diode array detection (DAD) and electrospray ionisation mass spectrometry, and thiolysis. The comparison between the control and oxygenated wines demonstrated changes in colour characteristics along with a significant increase in concentrations of pyranoanthocyanins, ethyl-bridged compounds and derived pigments both with storage time and with oxidation. Principal component analysis was applied to wine analysis data measured throughout the conservation period. The effect of the storage time and oxygenation was clearly reflected in this analysis.Mass-spectrometric analysis of the wines demonstrated the presence of compounds which are markers of reactions involving acetaldehyde. Two types of mechanisms were observed. The first concerns acetaldehyde condensation reactions and the second, the cycloaddition process between anthocyanins and flavanols mediated by acetaldehyde, generating tannin-pyranoanthocyanins.The presence in wines of trimeric structures resulting from these mechanisms, as well as the results obtained after thiolysis of the fraction containing polymeric species obtained by Fractogel chromatography, confirm that proanthocyanidins react with acetaldehyde in the same way as flavanol monomers.     

Multi-Elemental Analysis of Wine Samples in Relation to Their Type,Origin, and Grape Variety

Wine is one of the most popular alcoholic beverages. Therefore, the control of the elemental composition is necessary throughout the entire production process from the grapes to the final product. The content of some elements in wine is very important from the organoleptic and nutritional points of view. Nowadays, wine studies have also been undertaken in order to perform wine categorization and/or to verify the authenticity of products. The main objective of this research was to evaluate the influence of the chosen factors (type of wine, producer, origin) on the levels of 28 elements in 180 wine samples. The concentration of studied elements was determined by ICP-MS (Ag, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Rb, Sb, Sn, Sr, Te, Tl, U, Zn), ICP-OES (Ca, Fe, K, Mg, Ti), and CVAAS (Hg) techniques in 79 red, 75 white, and 26 rose wine samples. In general, red wines contained higher values of mean and median of B, Ba, Cr, Cu, Mn, Sr and Zn in contrast to other wine types (white and rose). In white wines (when compared to red and rose wines) higher levels of elements such as Ag, Be, Bi, Cd, Co, Li, K and Ti were determined. In contrast, rose wines were characterized by a higher concentration of Fe and U. The study also revealed that in the case of 18 samples, the maximum levels of some metals (Cd—8 samples, Pb—9 samples, Cu—1 sample) were slightly exceeded according to the OIV standards, while for Zn and Ti in any wine sample the measured concentrations of these metals were above the permissible levels. Thus, it can be stated that the studied wines contained, in general, lower levels of heavy metals, suggesting that they should have no effect on the safety of consumption. The results also showed higher pH level for red wines as a consequence of the second fermentation process which is typically carried out for this type of wine (malolactic fermentation). The highest median value of pH was reported for Merlot-based wines, while the lowest was for Riesling. It is assumed that dry Riesling has a higher content of tartaric and malic acid than dry Chardonnay grown in the same climate. From all of the studied countries, wines from Poland seemed to present one of the most characteristic elemental fingerprints since for many elements relatively low levels were recorded. Moreover, this study revealed that also wine samples from USA and Australia can be potentially discriminated from the rest of studied wines. For USA the most characteristic metal for positive identification of the country of origin seems to be uranium, whereases for Australia – strontium and manganese. Based on the highly reduced set of samples, it was not possible to differentiate the studied wine products according to the grape variety other than Syrah, and partially Chardonnay. Since all the Syrah-based samples originated from the same country (Australia) thus, the observed grouping should be more related with the country of origin than the grape variety.     

Profiling of polar ionogenic metabolites in Polish wines by capillary electrophoresis-mass spectrometry

The composition of wine is determined by a complex interaction between environmental factors, genetic factors (i.e., grape varieties), and winemaking practices (including technology and storage). Metabolomics using NMR spectroscopy, GC-MS, and/or LC-MS has shown to be a useful approach for assessing the origin, authenticity, and quality of various wines. Nonetheless, the use of additional analytical techniques with complementary separation mechanisms may aid in the deeper understanding of wine's metabolic processes. In this study, we demonstrate that CE-MS is a very suitable approach for the efficient profiling of polar ionogenic metabolites in wines. Without using any sample preparation or derivatization, wine was analyzed using a 10-min CE-MS workflow with interday RSD values for 31 polar and charged metabolites below 3.8% and 23% for migration times and peak areas, respectively. The utility of this workflow for the global profiling of polar ionogenic metabolites in wine was evaluated by analyzing different cool-climate Polish wine samples.