Arsenic (As) is a known carcinogen and inherently found in the environment. Arsenic can make its way into the food chain where it poses potential threats to humans. This has created a need to determine the As content in food and beverages. However, measuring total As does not provide a complete picture of the associated risks of As intake. Information on individual As species is needed due to the toxicity of the different species. Recently, the Food and Drug Administration method used for analyzing four arsenic species in fruit juice (EAM 4.10) has been extended to include wine. Although this method is validated and used frequently, it takes 20 minutes for each sample to be analyzed. The objective for this project was to develop a shorter As speciation method that can be used to analyze five main styles of wine (red, white, rose, sparkling, and fortified) with variable alcohol and As concentrations. Speciation was determined using ion exchange high pressure liquid chromatography coupled to a triple quadrupole inductively coupled plasma - mass spectrometer (HPLC-ICP-QQQ). The method described in this study shortens the analysis time to three minutes and measures the concentration of arsenobetaine, monomethylarsonic acid, dimethylarsinic acid, and inorganic arsenic. In this poster we will assess the differences between the new method and the EAM 4.10 extension.

Fast analysis of arsenic species in Californian wines with LC-ICP-QQQ

253rd National Meeting (2017)

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