Development of a Direct Procedure for the Measurement of Sulfur Isotope Variability in Beers by MC-ICP-MS

作者：Giner Martinez Sierra J; Santamaria Fernandez R; Hearn R; Marchante Gayon J M; Garcia Alonso J I

来源：Journal of Agricultural and Food Chemistry, 2010, 58(7): 4043-4050.

DOI：10.1021/jf9019213

• Sulfur isotope ratios
• natural variability
• beer
• MC-ICP-MS
• matrix effects

In this work, a multi-collector inductively coupled plasma mass spectrometer (MC-ICP-MS) was evaluated for the direct measurement of sulfur stable isotope ratios in beers as a first step toward a general study of the natural isotope variability of sulfur in foods and beverages. Sample preparation consisted of a simple dilution of the beers with 1% (v/v) HNO(3), It was observed that different sulfur isotope ratios were obtained for different dilutions of the same sample indicating that matrix effects affected differently the transmission of the sulfur ions at masses 32, 33, and 34 in the mass spectrometer. Correction for mass bias related matrix effects was evaluated using silicon internal standardization. For that purpose, silicon isotopes at masses 29 and 30 were included in the sulfur cup configuration and the natural silicon content in beers used for internal mass bias correction. It was observed that matrix effects on differential ion transmission could be corrected adequately using silicon internal standardization. The natural isotope variability of sulfur has been evaluated by measuring 26 different beer brands. Measured delta(34)S values ranged from -0.2 to 13.8 parts per thousand. Typical combined standard uncertainties of the measured delta(34)S values were <= 2 parts per thousand. The method has therefore great potential to study sulfur isotope variability in foods and beverages.

• 出版日期2010-4-14