A group of polish scientists have developed a method for the speciation analysis of aluminium in wine based on liquid chromatography hyphenated with inductively coupled plasma mass spectrometry.
Aluminium is omnipresent in our environment, food and water. Due to its widespread use as packing and storing material, as well as its use for kitchen utensils (pots and pans), aluminium content of food is increasing during food processing. The average daily intake of aluminium has increased during the last century and has reached a few mg/day. Some toxicologist therefore talk about the "aluminium age" for our current period. The toxicity and bioavailability of aluminium depends to great extend on the species being present. There are strong indicators, that Aluminum has an active role in some neurodegenerative diseases, such as Alzheimer's and Parkinson's dementia. The most toxic aluminum species for living organisms are the inorganic species al3+, AlOH2+, Al(OH)2+ and so on.
The new study:
Aluminum is present in commonly consumed beverages, such as water, juices, soft drinks, beer and wines. From a chemical viewpoint, wine contains a large number of organic and inorganic compounds, being potential binding partners for aluminium. Due to such complex matrix, speciation analysis is mandatory for a meaningful evaluation of the toxicity of wine with respect to its aluminum content.
A group of polish researchers aimed at the development of a speciation method for aluminum in red and white wine. They used a cation exchange column with 25 mM NH4NO3 as the mobile phase under isocratic elution conditions at pH = 3.0. The researchers also used speciation modeling to confirm experimental results.
The developed method was used to analyse 33 polish wines. In general the white wines showed a higher content of aluminum in comparison to the red wines. The highest value was 2.64 mg/l and the lowest one was 0.05 mg/l. The highest aluminum content in red wine was 0.45 mg/L and the lowest was 0.11 mg/L.
The speciation analysis of the wine samples showed three analytical signals. These signals could be identified as belonging to Al-citrate/Al-oxalate, AlF2+ and Al3+. The distribution between these three fractions changed between the wine type and wineries. The percentage of Al3+ was generally higher in white wines than in red wines. The smalest fraction in all wines was the AlF2+ fraction. The obtained results agree with theoretical calculations obtained by using a program for chemical modeling.
In comparison to the acceptable concentration limit of aluminum in drinking water established by WHO, which is 0.2 mg/L, the obtained content results for wines significantly exceed this limit.
The original study:
Katarzyna Karas, Anetta Zioła-Frankowska, Marcin Frankowski, Chemical Speciation of Aluminum in Wine by LC–ICP–MS
, Molecules, 25 (2020) 1069. DOI: 10.3390/molecules25051069
Used techniques and instrumentation: Shimadzu - ICPMS-2030
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last time modified: June 8, 2020