Lead in vinegar: Determination and possible sources

American Laboratory

Volumn 39, Issue 4, 2007, Pages 30-34

  Ndung'u, Kuria ^a   Hibdon, Sharon ^b   Russell Flegal, A ^b  

^a STOCKHOLM UNIVERSITY   (Sweden)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; LEAD; NICKEL; QUARTZ;

HEATING BLOCK DIGESTIONS; INSTRUMENTAL ANALYSIS; VINEGAR; VINEGAR DIGESTION;

ALCOHOLS;

EID: 33947728977     PISSN: 00447749     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (9)

1. CDC, Toxicological Profile Information: Toxic Profile for Lead, CDC, Centers for Disease Control and Prevention, Agency for Toxic Substances and Disease Registry (ATSDR), 1999. www.atsdr.cdc.gov/toxprofiles/, accessed October 6, 2003.
2. Gonzalez, A.M.T.; Chozas, M.G. Metallic contaminants in Andalusian vinegars. Nahrung 1988, 32, 743-8.
3. Acosta, A.; Diaz, C.; Hardisson, A.; Gonzalez, D. Levels of cadmium, lead, and nickel in different types of vinegars. Bull. Environ. Contamin. Toxicol. 1993, 51, 852-6.
4. Almeida, C.M.R.; Vasconcelos, M. UV-irradiation and MW-digestion pre-treatment of Port wine suitable for the determination of lead isotope ratios by inductively coupled plasma mass spectrometry, J. Anal. At. Spectrom. 1999, 14, 1815-21.
5. Tesfaye, W.; Morales, M.L.; Garcia-Parrilla, M.C.; Troncoso, A.M. Wine vinegar: technology, authenticity and quality evaluation. Trends Food Sci. Technol. 2002, 13, 12-21.
6. Jin, Q.H.; Liang, F.; Zhang, H.Q.; Zhao, L.W.; Huan, Y.F.; Song, D.Q. Application of microwave techniques in analytical chemistry. Trac-Trends Anal. Chem. 1999, 18, 479-84.
7. Freschi, G.P.G.; Dakuzaku, C.S.; de Moraes, M.; Nobrega, J.A.; Neto, J.A.G. Simultaneous determination of cadmium and lead in wine by electrothermal atomic absorption spectrometry. Spectrochim. Acta Part B - At. Spectrosc. 2001, 56, 1987-93.
8. Almeida, C.M.R.; Vasconcelos, M. Lead contamination in Portuguese red wines from the Douro region: from the vineyard to the final product J. Agricul. Food Chem. 2003, 51, 3012-23.
9. Kristol, J.; Veber, M.; Slekovec, M. The application of ETAAS to the determination of Cr, Pb and Cd in samples taken during different stages of the winemaking process. Anal. Bioanal. Chem. 2002, 373, 200-4.