Toxic trace metals in food. I. A new voltammetric procedure for toxic trace metal control of wines.
A new highly sensitive and particularly reliable analytical procedure for the precise determination of the most relevant toxic trace metals cadmium, lead and copper in wine is presented. It consists of a simple and convenient sample pretreatment by UV irradiation (1,5 h, 500-W-Hg-lamp) to release the toxic trace metals bound by organic substances and subsequent voltammetry (DPASV) of cadmium and lead simultaneously at a mercury film electrode (MFE) formed in situ on a vitreous carbon carrier and of copper on a gold electrode. Particular emphasis has been placed on the efficient exclusion of interference due to contamination. Only special wines, with more than 10% of sugar, require substitution of UV irradiation by a wet digestion also described. The procedure may be easily expanded to include the determination of mercury and zinc.
D004566:Electrodes; D005504:Food Analysis; D008722:Methods; D008832:Microchemistry; D014131:Trace Elements / Q000032:analysis* / Q000506:poisoning; D014920:Wine / Q000032:analysis*
D014131:Trace Elements