Element release from lead crystal ware and metallic hip flasks.

IF 2.3 3区 农林科学 Q2 CHEMISTRY, APPLIED
Sarah von Leliwa, Roman Schmidt, Svetlana Andrievskih, Thomas Tietz, Stefan Merkel, Andreas Luch, Oliver Kappenstein
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Abstract

The release of 21 elemental ions from lead crystal ware and metallic hip flasks into different food simulants as well as alcoholic beverages was investigated in this study. For this purpose, an ICP-MS method including a sample pre-treatment based on microwave-assisted digestion was developed and validated. Elemental ion release from lead crystal glasses into artificial tap water, 0.5% citric acid solution and white wine, respectively, was only analysed for Pb. Within 24 h, Pb release from crystal glass was shown to increase with time. To account for repeated use, at least three consecutive release experiments were performed, which showed - with one remarkable exception - constant or decreasing levels of element ion release. However, after four months resting period, Pb release from crystal glass was higher than before. In contrast, all 21 elemental ions were detected to be released from the hip flasks into 0.5% citric acid solution, apple liqueur and herb liqueur, respectively. Release of Cd, Cr, Ni, As, TI, Sn and most prominently Pb from hip flasks was in the range of and above the respective release limit (SRL) as set by the Council of Europe (CoE). When focussing on the third repetition, only one out of six hip flasks met the suggested SRL for all determined elements in all test solutions. This demonstrates both, that the SRLs of the CoE can be met and that producers of hip flasks may have to review their manufacturing processes.

从铅水晶器皿和金属臀壶中释放元素。
本研究调查了铅水晶器皿和金属臀壶中 21 种元素离子在不同食品模拟物和酒精饮料中的释放情况。为此,开发并验证了一种 ICP-MS 方法,包括基于微波辅助消解的样品预处理。分别分析了铅水晶杯在人工自来水、0.5% 柠檬酸溶液和白葡萄酒中的元素离子释放情况,只分析了铅。结果表明,在 24 小时内,铅从水晶玻璃中的释放量会随着时间的推移而增加。为了考虑到重复使用的情况,至少进行了三次连续的释放实验,结果表明--除了一个明显的例外--元素离子释放量保持不变或不断减少。然而,经过四个月的静置期后,水晶玻璃中铅的释放量比之前要高。相反,在 0.5% 柠檬酸溶液、苹果甜酒和香草甜酒中分别检测到所有 21 种元素离子从臀烧瓶中释放出来。臀形烧瓶中的镉、铬、镍、砷、钛、锡以及最主要的铅的释放量均在欧洲委员会(CoE)规定的各自释放限值(SRL)范围之内或以上。在第三次重复测试中,六只臀部烧瓶中只有一只烧瓶在所有测试溶液中的所有测定元素都达到了建议的 SRL。这既表明可以满足欧洲委员会的 SRL 要求,也表明臀壶生产商可能需要重新审查其生产工艺。
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来源期刊
CiteScore
7.40
自引率
6.90%
发文量
136
审稿时长
3 months
期刊介绍: Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.
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