Antimony pollution in China.

Determination of mineral and trace elements in some medicinal herbs and their infusions consumed in Turkey.

Arsenic, cadmium and lead in medicinal herbs and their fractionation.

Simultaneous speciation of inorganic arsenic and antimony in water samples by hydride generation-double channel atomic fluorescence spectrometry with on-line solid-phase extraction using single-walled carbon nanotubes micro-column

Even though normal exposure levels to Cd may be small, the human body is inefficient at excreting the heavy metal, so it slowly accumulates over the period of a lifetime. Eventually, the Cd level in the body may become toxic and give rise to harmful effects. Cadmium exposure could therefore be linked to diseases associated with aging such as osteoporosis, prostate cancer, and pancreatic cancer. These potential links have driven the development of a myriad of analytical techniques for the determination of Cd in biological samples. Natural biological Cd concentrations are typically low, so preconcentration steps and sensitive instruments are frequently a necessity. In addition, the complex matrices of biological specimens such as blood, urine, serum, and tissue often require a form of matrix modification or separation. This review provides an overview of these methods with 200 references from the literature published between 1995 and 2005. The analytical methods for the determination of Cd in biolo...

Determination of Cadmium in Biological Samples

Enhancement reagents for simultaneous vapor generation of zinc and cadmium with intermittent flow system coupled to atomic fluorescence spectrometry

Simultaneous determination of trace arsenic(III), antimony(III), total arsenic and antimony in Chinese medicinal herbs by hydride generation-double channel atomic fluorescence spectrometry

Goat milk authentication based on amino acid ratio and chemometric analysis

https://doi.org/10.1016/j.ultsonch.2022.106031

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession during the wine fermentation were monitored by HS-SPME-GC-MS and HTS. The results showed that SF resulted wines with more aromatic and regional characteristics because of significantly higher content and varieties of higher alcohols, acetate esters and C6 compounds, thus highlighting the ‘floral’ and ‘fruity’ characteristics of Petit Verdot wine. The PCA and OPLS-DA showed that there were significant differences in aromas and microorganisms under SF, and IF, while correlations between them were established by OPLS and Spearman (VIP >1, P < 0.05). Among them, four unique core bacteria in SF were positively correlated (P < 0.05) with four important higher alcohols and most of the esters. Non-Saccharomyces in SF were positively correlated (P < 0.01) with C6 compounds. Therefore, SF had a potential application prospect for improving wine flavor and provided a reference for further understanding the role of microorganisms in the formation of aroma compounds. 

Ran Suo

Papers

Enhancement reagents for simultaneous vapor generation of zinc and cadmium with intermittent flow system coupled to atomic fluorescence spectrometry

Simultaneous determination of trace arsenic(III), antimony(III), total arsenic and antimony in Chinese medicinal herbs by hydride generation-double channel atomic fluorescence spectrometry

Goat milk authentication based on amino acid ratio and chemometric analysis

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine