Determination of total Sn in some canned beverages by FAAS after separation and preconcentration

Recent Trends in the Analysis of Chemical Contaminants in Beverages

Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong to many different chemical sources, including heavy metals, amines, bisphenols, phthalates, pesticides, perfluorinated compounds, inks, ethyl carbamate, and others. It is well known that these hazardous chemicals in beverages can represent a severe threat by the potential risk of generating diseases to humans if no strict quality control is applied during beverages processing. This review compiles the most updated knowledge of the presence of potential contaminants in various types of beverages (both alcoholic and non-alcoholic), as well as in their containers, to prevent undesired migration. Special attention is given to the extraction and pre-concentration techniques applied to these samples, as well as to the analytical techniques necessary for the determination of chemicals with a potential contaminant effect. Finally, an overview of the current legislation is carried out, as well as future trends of research in this field.

Rapid direct determination of tin in beverages using energy dispersive X-ray fluorescence

This article presents a new method for the simpler and faster determination of tin in beverages using EDXRF. Absorption coefficients for aqueous calibration samples were calculated and shown to be nearly identical to those of the beverage samples, thus permitting the use of aqueous standard solutions for external calibration. Beverage samples could then be measured directly using the external calibration. Determination of tin using this method takes 4 min. The LOD and LOQ were 4 mg L^-1 and 15 mg L^-1 respectively, and the precision was 3.89%. Different canned beverages (cold coffee, various fruit juices) were measured and the results compared to the concentrations obtained using ICP-OES after digestion. The two methods showed good compatibility, thus establishing the newly developed method as a rapid, simple, and accurate method for the determination of tin in beverages.