A novel strategy to determine the compositions of inorganic elements in fruit wines using ICP-MS/MS.
Clicks: 278
ID: 3417
2019
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
67.5
/100
278 views
228 readers
Trending
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #149 of 341 articles by views in Food chemistry
Most read
Least read
Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 341 in total.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
The composition of inorganic elements is a key factor in determining the quality of fruit wines. However, the use of direct sample injection is challenging for multi-elemental analysis of fruit wine samples. In this paper, an analytical method using inductively coupled plasma tandem mass spectrometry (ICP-MS/MS) was established for determining multiple elements (Al, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Cd, Hg, and Pb) in fruit wine. The fruit wine was diluted using ultrapure water and acidified with nitric acid before injecting into the ICP-MS/MS. Spectral interferences in the complex matrix composition of different fruit wine samples, in the MS/MS mode, were eliminated using mixed reaction gases of O/H and NH/He/H through the mass shift and on-mass methods. The limits of detection ranged from 0.41 to 58.1 ng L. This study demonstrates a new approach for multi-elemental analysis in fruit wine with great convenience and high accuracy.
| Reference Key |
fu2019afood
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Fu, Liang;Shi, Shuyun; |
| Journal | Food chemistry |
| Year | 2019 |
| DOI |
S0308-8146(19)31278-6
|
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.