Matrix Extension and Multilaboratory Validation of Arsenic Speciation Method EAM §4.10 to Include Wine

Area of Science:

• Analytical Chemistry
• Food Science
• Environmental Science

Background:

• Arsenic speciation in beverages is critical for human health risk assessment.
• Existing analytical methods for arsenic species in fruit juice needed adaptation for complex wine matrices.

Purpose of the Study:

• To extend and validate the FDA's EAM §4.10 method for determining four arsenic species in wine.
• To optimize liquid chromatography-inductively coupled plasma-mass spectrometry (LC-ICP-MS) for wine analysis.
• To assess the method's performance across diverse wine types and ethanol concentrations.

Main Methods:

• Multilaboratory validation (MLV) of an adapted LC-ICP-MS method.
• Analysis of five wine classifications (red, white, sparkling, rosé, fortified).
• Fortification of samples at multiple levels (5, 10, 30 μg/kg) to assess recovery.

Main Results:

• High average recoveries for dimethylarsinic acid (101%), monomethylarsonic acid (100%), and inorganic arsenic (100%).
• Total arsenic levels in analyzed wines ranged from 1.0 to 38.2 μg/kg.
• Overall average mass balance of 89% (range 51-135%), with inorganic arsenic averaging 91% of total species.

Conclusions:

• The optimized LC-ICP-MS method is suitable for reliable arsenic speciation in wine.
• The method demonstrates high accuracy and precision across various wine matrices.
• Validated method supports accurate monitoring of arsenic levels in wine for consumer safety.