Samples Of Alcoholic Beverages Research Articles

Nitrogen-doped magnetic porous carbon nanospheres derived from dual templates-induced mesoporous polydopamine coated Fe3O4 for efficient extraction and sensitive determination of volatile nitrosamines by gas chromatography-mass spectroscopy

N-nitrosamines (NAs) are highly carcinogenic compounds commonly found in food, beverages, and consumer products. Due to their wide polarity range, it is challenging to find a suitable carbon adsorbent that can simultaneously adsorb and enrich both polar and nonpolar NAs with good recovery. In this study, nitrogen-doped magnetic mesoporous carbon nanospheres (M-MCN) were prepared and employed as an adsorbent for magnetic solid-phase extraction (MSPE) to extract and concentrate four NAs. The introduction of nitrogen functional groups enhanced the hydrophilicity of the carbon material, allowing M-MCN to achieve a balance between hydrophilicity and hydrophobicity, resulting in good recovery for both polar and nonpolar NAs. A method combining MSPE with gas chromatography-mass spectrometry (GC-MS) was developed for the determination of NAs in processed meat and alcoholic beverages. The method exhibited a good linear range (1-100 ng g-1, r2 > 0.9967) and trace-level detection (0.53-6.6 ng g-1). The recovery rates for the four NAs ranged between 85.7-110.7%, with intra-day precision expressed as relative standard deviation (RSD) between 4.1-10.7%, and inter-day precision between 4.8-12.9%. The results demonstrated not only good accuracy and precision but also provided a new adsorbent for the enrichment of trace-level NAs in processed meat and alcoholic beverage samples.

High-throughput semi-automated emulsive liquid-liquid microextraction for detecting SDHI fungicides in water, juice, and alcoholic beverage samples via UHPLC-MS/MS

Herein, a High-Throughput Semi-automated Emulsive Liquid-Liquid Microextraction (HTSA-ELLME) method was developed to detect Succinate Dehydrogenase Inhibitor (SDHI) fungicides in food samples via UHPLC-MS/MS. The Oil-in-Water (O/W) emulsion comprising a hydrophobic extractant and water was dilutable with the aqueous sample solution. Upon injecting the primary emulsion into the sample solution, a secondary O/W emulsion was formed, allowing SDHI fungicides to be extracted. Subsequently, a NaCl-saturated solution was injected in the secondary O/W emulsion as a demulsifier to rapidly separate the extractant, eliminating the need for centrifugation. A 12-channel electronic micropipette was used to achieve a high-throughput semi-automation of the novel sample pretreatment. The linear range was 0.003–0.3 μg L−1 with R2 > 0.998. The limit of detection was 0.001 μg L−1. The HTSA-ELLME method successfully detected SDHI fungicides in water, juice, and alcoholic beverage samples, with recoveries and relative standard deviations of 82.6–106.9% and 0.8–5.8%, respectively. Unlike previously reported liquid-liquid microextraction approaches, the HTSA-ELLME method is the first to be both high-throughput and semi-automated and may aid in designing pesticide pretreatment processes in food samples.

Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods

AbstractThis study aims to investigate the product categorization and characterization of makgeolli (Korean rice wine [KRW]) among beer and wine samples. Projective mapping with ultra‐flash profiling (PM with UFP) (n = 68) was conducted with 12 alcoholic beverage samples, including wines, beers, and makgeolli, and showed that participants characterized wine based on fruitiness, beer on bitterness, and makgeolli on sourness. s showed that PM with UFP had a combined explained variance of 47.4% with beer, wine, and makgeolli grouped separately. However, when participants were separated based on wine knowledge, low wine knowledge participants placed Shiraz close to makgeolli indicating participants were using a different metric in grouping the alcoholic beverage samples. When participants were tasked with using polarized sensory positioning (n = 91) to characterize makgeolli and wines, participants regardless of wine knowledge showed that wine and makgeolli had unique sensory traits and thus should be categorized differently.Practical ApplicationsResearch on KRW (makgeolli) is relatively limited in Western societies and this study attempts to understand how participants categorize makgeolli in New Zealand among different alcoholic beverages using projective and characterizing methods. Based on the categorization theory, it is important to position the product properly in the food and beverage categories as consumers may use the category cues to evaluate makgeolli and use products such as beer or wine within the same category as price anchors for makgeolli's price in the market. The results showed that participants categorize makgeolli differently compared to wine and beer; therefore, it would be beneficial to position makgeolli separately. Practical applications may include creating a separate section on a restaurant beverage menu, a webpage on an alcoholic beverage seller's website, or a small sub‐section on the retail store shelf. Placing makgeolli in the wine section as previously suggested is not recommended.

Monitoring, exposure and risk assessment of formaldehyde in alcoholic beverages in Korea

Formaldehyde occurs naturally in food and alcoholic beverages. Formaldehyde and alcoholic beverages can cause various health problems, including irritation of the eyes, nose, and throat, respiratory problems, and skin rashes. Alcoholic beverage samples (N = 236) were collected and analyzed for formaldehyde by liquid chromatography-tandem mass spectrometry. The highest average concentrations were detected in fruit wines (1.71 µg/g), followed by wines (1.15 µg/g), cheongju (0.95 µg/g), soju (0.85 µg/g), takju (0.64 µg/g) and beers (0.61 µg/g). We assessed the exposure and risk assessment to formaldehyde from alcoholic beverages based on the monitoring data for the general population and consumers in Korea using various schemes for point estimation. The daily intakes of formaldehyde for the general population and consumers were estimated to be 83 µg and 1202 µg, respectively. The mean hazard indexes (HI) for the general population and consumers in Korea were 0.009 and 0.132, respectively. On the other hand, the mean hazard indexes (HI) for the general population and consumers in Korea were 0.009 and 0.132, respectively. The exposure to formaldehyde in these alcoholic beverages for the Korean population was shown to be of low concern, but it is necessary to monitor the level of formaldehyde in alcoholic beverages and continuously conduct exposure assessment for consumers.

Surfactant modified coconut husk fiber as a green alternative sorbent for micro-solid phase extraction of triazole fungicides at trace level in environmental water, soybean milk, fruit juice and alcoholic beverage samples.

In this work, micro-solid phase extraction using surfactant modified biosorbent was investigated for trace level determination of triazole fungicides prior to their analysis by high performance liquid chromatography. Coconut husk fiber (CHF) was selected as an effective biosorbent in the extraction process. Fourier transform infrared spectrometry, scanning electron microscopy and transmission electron microscopy methods were used to characterize the modified biosorbent. Various factors affecting the extraction efficiency of the proposed method were studied including the amount of coconut husk fiber biosorbent (0.1 g), kind and concentration of surfactant as a modifier (sodium dodecyl sulfate, 10 mmol L-1), kind and volume of desorption solvent (methanol, 150 μL), and extraction period (including vortex adsorption time, centrifugation adsorption time, vortex desorption time and centrifugation adsorption time approximately 10 min). Under the selected conditions, the calibration plot was found to be linear in the range of 9-300 μg L-1 with a coefficient for determination of greater than 0.99. The limits of detection and limits of quantification for the studied triazole fungicides were 3.00 and 9.00 μg L-1, respectively. Finally, the proposed method was successfully applied to determine triazole fungicides in environmental water, soybean milk, fruit juice and alcoholic beverage samples with acceptable recoveries obtained in the range of 67.0% to 105.0%.

Metal Contents in Traditional Alcoholic Rice Beers Prepared by Rabha and Sonowal Kachari Tribes of Assam, India

Consumption of heavy metals in food is considered a health hazard. Rabhas and Sonowal Kacharis of Assam prepare their traditional alcoholic beverages for their own consumption in day-to-day life, and there is possibility that heavy metals get entry into this food item from different sources of ingredients used in the preparation. Investigation to find the presence of heavy metals in the alcoholic beverages of these two communities by using atomic absorption spectroscopy shows the concentration of eleven metals like cadmium, chromium, cobalt, copper, iron, lead, manganese, nickel, potassium, sodium, and zinc. The metal contents (mg/L) in the samples are in the range of 0.002-0.008 for cadmium, 0-0.012 for chromium, 0-0.008 for cobalt, 0.092-0.121 for copper, 1.09-1.56 for iron, 0.09-0.19 for lead, 1.67-2.53 for manganese, 0.024-0.094 for nickel, 175.8-290.8 for potassium, 9.7-25.8 for sodium, 0.639-1.678 for zinc and all these values are compared with maximum permissible limits prescribed by WHO. The estimated daily intake and target hazard quotient for each metal in different alcoholic beverage samples are also reported. This study reveals that all the samples can be marked as safe as the metal concentrations are within the permissible limits of WHO. Sticky rice beer of Pati Rabhas has highest total hazard quotient, still it can be marked as safe by comparing with WHO permissible limit and it is almost free from contamination of toxic metals like cobalt and chromium.

Определение анионов неорганических кислот в спиртных дистиллированных напитках методом капиллярного электрофореза с кондуктометрическим детектированием

Distilled alcoholic drinks are popular all over the world. Monitoring the quality and safety of such drinks requires modern instrumental methods. Chemical composition of alcoholic beverages has become focus of numerous experimental and theoretical publications. However, this area remains understudied. This research provided an experimental confirmation of the capillary electrophoresis as a prospective method for determining anions in alcoholic beverages.
 The study involved model solutions and 30 samples of distilled alcoholic beverages purchased by random sampling from a retail chain. The chemical analysis relied on a PrinCE 560 capillary electrophoresis system equipped with a conductometric detector.
 The study revealed the working parameters for electrophoretic analysis that provided a selective qualitative and quantitative test of five target analytes in 9 min. The optimal composition of the buffer solution and the optimal electrolyte ratios were 30 mmol/dm3 L-Histidine and 30 mmol/dm3 2-(N-Morpholino) ethanesulfonic acid Monohydrate. The correlation between the peak area and the mass concentration was at 0.1–10 mg/dm3 for the target analytes. The approach proved effective in determining chloride, nitrate, sulfate, fluoride, and phosphate ions in whiskey, rum, tequila, moonshine, grain, and rum distillates. The study also included a comparative analysis of the qualitative and quantitative anion profiles in whiskey samples from different countries. All the samples contained 0.22–52.74 mg/dm3 chlorides, 0.60–0.06 mg/dm3 nitrates, 0.25–17.59 mg/dm3 sulfates, and 0.75–12.70 mg/dm3 phosphates.
 Research prospects include a metrologically certified method to identify the anion composition of organic and inorganic acids in distilled alcoholic beverages.

Zeolitic imidazole framework-67 coated stainless steel fiber for solid-phase microextraction of some alcohols in alcoholic beverage samples

Zeolitic imidazole framework-67 coated stainless steel fiber for solid-phase microextraction of some alcohols in alcoholic beverage samples

Peptide-Based Molecularly Imprinted Polymer: A Visual and Digital Platform for Specific Recognition and Detection of Ethyl Carbamate.

A visual and digital platform was constructed by peptide-based molecularly imprinted polymers (PMIPs) for specific recognition and detection of ethyl carbamate (EC). Here, the optosensing core was creatively constructed by the covalent assembly of dipeptides (H-Phe-Phe-OH) and genipin biomolecules for high fluorescence quantum yield and dual-signal response capability. MIPs were wrapped in the shell of the optosensing core for selectivity of EC from actual samples of alcoholic beverages. The genipin-FF nanoparticles (GFPNs)@PMIPs exhibited dual-band red-blue fluorescence image with a low detection limit of 0.817 and 1.65 μg L-1, respectively, in the optimal linear range of 2-240 μg L-1. The accuracy of this method was verified by the spiked recovery experiment, and a good recovery from 83.97 to 106.75% of the proposed optosensing method was obtained. In addition, a smartphone application was coupled with GFPNs@PMIPs to realize online real-time detection of EC. With the addition of EC, the color change of G and B values was negligible compared with the R value. This work also provides a potential method for on-site visual detection of analytes.

Combining portable NIR spectroscopy and multivariate calibration for the determination of ethanol in fermented alcoholic beverages by a multi-product model

In this study, a multivariate calibration multi-product model was built by combining partial least square regression (PLS) and portable near infrared (NIR) spectroscopy for the determination of ethanol content in fermented alcoholic beverages. Reference values were obtained by gas chromatography with flame ionization detection (GC-FID). Aiming at building a robust model, a great variety of beers, ciders, meads, and wines were incorporated into the model. NIR spectra were recorded between 908 and 1676 nm for 153 alcoholic beverage samples, corresponding to a range from 4.3 to 15.3% (v/v) of alcohol content. PLS model provided accurate results with root mean square errors of calibration (RMSEC) and prediction (RMSEP) of 0.8% and 0.9%, respectively. The developed method was validated through the estimate of proper figures of merit, such as linearity, trueness, precision, analytical sensitivity, bias, and residual prediction deviation (RPD). This method was simple, direct, rapid, of low-cost and environmentally friendly, not consuming reagents or solvents nor generating chemical waste. It could be incorporated in analytical platforms for quality inspection, contributing to provide better transparency in the food supply chain.

New HS-SPME-GC-BID method for the determination of volatile constituents in distilled beverages

To maintain quality control in the production of distilled beverages, it is necessary to perform several types of chromatographic analysis, where gas chromatography (GC) coupled with mass spectrometry (GC/MS) and flame ionization detector (GC-FID) have been used as traditional analysis techniques for volatile organic compounds. More recently the dielectric barrier discharge ionization detector (BID) has been coupled to GC (GC-BID) which is more sensitive than the FID and the thermal conductivity detector (TCD) for analyzing various volatile compounds. This study aims to develop a new method for determining higher alcohols, n-butanol, and ethyl acetate in cachaça and whisky samples using headspace solid-phase microextraction (HS-SPME) followed by GC-BID. The HS-SPME method was optimization with multivariate analysis. The analytical results were provided by the weighted linear Square (WLS) method for linearity correction, internal standard addition (ISA) as a calibration method for matrix effect correction, reproducibility, recovery and accuracy. The best conditions for extraction of the compounds by HS-SPME were obtained for 50 °C, 20 min and without addition of NaCl. The WLS regression allowed to obtaining satisfactory correlation coefficients (0.9632 to 0.9992). The matrix effect (ME) was verified for n-propanol, isobutanol and isoamyl in both matrices. The recovery values of the cachaça matrix ranged from 81.24 to 106.94 %, except for isoamyl alcohol, and ranged from 82.06 to 106.25 % for the whisky matrix, except for n-butane. The precision ranged from 0.66 to 7.38 % and 0.62 to 6.77 % for the cachaça and whisky samples, respectively. Limit of detection (LOD) values ranged from 0.26 to 0.51 mg L-1, while limit of quantification (LOQ) values ranged from 0.78 to 1.55 mg L-1. The validation process and statistical methods were successfully applied to quality assurance of the analysis of cachaça and whiskey samples, where n-propanol, ethyl acetate, isobutanol and isoamyl were detected for all samples within the maximum content for higher alcohols and ethyl acetate, except n-butanol. The method can be satisfactorily applied to quantify higher alcohols and esters in samples of alcoholic beverages.

Smartphone-based colorimetric determination of gamma-butyrolactone and gamma-hydroxybutyrate in alcoholic beverage samples.

Gamma‐hydroxybutyrate (GBH) is a popular recreational drug. Its strong sedative and amnesic effects have led to drug‐facilitated sexual assaults, poisonings, overdose, and death. As a result, legislation has restricted its availability leading to GHB, consumers switching to its pro‐drug, gamma‐butyrolactone (GBL). Consequently, there is a growing need for methods capable of their determination in complex samples such as beverages. Previous studies have shown the possibility to colorimetrically qualitatively determine both GBH and GBL by the formation of the lactone and its reaction with hydroxylamine and ferric chloride to give a purple‐colored complex. In this present investigation, we have shown the possibility of using this approach to both quantify GBL and GHB using both UV/Vis spectrometry and by the application of the camera of a smartphone to record images of the purple color developed. Via subsequent use of a downloadable free App, to extract the numerical values of the Red, Green, and Blue (RGB) color components, it was shown possible to construct a calibration curve and to quantitatively determine the concentration of the drugs present in fortified alcoholic beverage samples. It was found that by simple mathematical normalization of the RGB values the effects of camera distance and elimination could be readily overcome. Using the smartphone approach, GBL determinations on a sample of lager beer gave a mean recovery of 103% (%CV = 0.70%, n = 5) at a concentration of 0.56 mg/ml indicating the method holds promise for the determination of GBL and GHB in such samples.

A validated method for the separation of ethyl glucoside isomers by gas chromatography-tandem mass spectrometry and quantitation in human whole blood and urine

Ethyl glucoside (EG) is present in Japanese sake in high concentrations, and can be found in other alcoholic beverages like beer and wine in varying amounts. EG exists as alpha (α) and beta (β) isomers, and the concentrations and ratios of these isomers differ depending on the alcoholic beverage. Herein, we report a validated analysis method for the separation of EG isomers in human whole blood and urine, by GC–MS/MS. Whole blood and urine samples were deproteinized and interferences removed by weak cation exchange cartridges. The target analytes were acetylated using acetic anhydride and pyridine by microwave-accelerated derivatization. Separation was performed using tandem columns, with detection in the multiple reaction monitoring (MRM) mode. The MRM transitions for all compounds were m/z 157.0 > 115.1 for the quantifying transition, and m/z 157.0 > 73.1 and m/z 141.0 > 81.0 for the qualifying transitions. Assay validation included linearity, LOD and LLOQ, bias, within-run and between-run precision, stability, and dilution integrity. Baseline separation of the 2 isomers was achieved with linear calibration (r2 > 0.99) across the calibration range 0.625 to 50 μg/mL for both α- and β-EG in both whole blood and urine. The validated method was then applied to actual human whole blood and urine samples collected at autopsy, as well as relevant alcoholic beverage samples. The quantitation of EG isomers could benefit the forensic toxicology community by acting as markers for recent alcoholic beverage consumption.

Comparing the Clinical Characteristics, Laboratory Findings, and Outcomes between Epidemic and Episodic Methanol Poisoning Referrals; a Cross-sectional Study.

Introduction:Due to illegal manufacturing and sales of alcoholic beverages, epidemic outbreaks of methanol poisoning may occur. The aim of this study was to determine if there were differences in the severity, course of poisoning, and outcomes between methanol-poisoned patients admitted during an outbreak versus those who were admitted following episodic exposures.Methods:The present retrospective study was performed in a single referral poisoning center between March 2018 and March 2019 in patients with confirmed methanol poisoning. During this time, in addition to episodic cases of methanol intoxication, there were three methanol poisoning outbreaks. Outbreaks were characterized by an unexpected increase in the number of methanol-poisoned patients in a short period of time, which impacted resources and decision-making. The two groups were compared regarding their severity of poisoning, sessions of hemodialysis, and clinical outcomes.Results:Outbreak cases had a higher level of methanol than episodic cases. Odds of being dialyzed more than once was 5.4 times higher in the cases presenting during an outbreak (95% CI 2.1-14.0; p=0.001). Mean hospital stay, intubation/mechanical ventilation, and death were similar between the two groups. An evaluation of the alcoholic beverage samples available in the Iranian black market during the outbreak showed a 7-percent methanol concentration with no ethanol content. Conclusions:Poisoning risk may be higher during methanol outbreaks due to the higher methanol concentrations, requiring more hemodialysis sessions for persistent metabolic acidosis. In addition to alcohol dehydrogenase blockade, careful risk assessment of all methanol poisonings can assist with stratifying the priority for, and duration of, hemodialysis to optimize outcomes.

Gas Chromatography-Mass Spectrometry Paired with Total Vaporization Solid-Phase Microextraction as a Forensic Tool.

Gas Chromatography - Mass Spectrometry (GC-MS) is a frequently used technique for the analysis of numerous analytes of forensic interest, including controlled substances, ignitable liquids, and explosives. GC-MS can be coupled with Solid-Phase Microextraction (SPME), in which a fiber with a sorptive coating is placed into the headspace above a sample or immersed in a liquid sample. Analytes are sorbed onto the fiber which is then placed inside the heated GC inlet for desorption. Total Vaporization Solid-Phase Microextraction (TV-SPME) utilizes the same technique as immersion SPME but immerses the fiber into a completely vaporized sample extract. This complete vaporization results in a partition between only the vapor phase and the SPME fiber without interference from a liquid phase or any insoluble materials. Depending upon the boiling point of the solvent used, TV-SPME allows for large sample volumes (e.g., up to hundreds of microliters). On-fiber derivatization may also be performed using TV-SPME. TV-SPME has been used to analyze drugs and their metabolites in hair, urine, and saliva. This simple technique has also been applied to street drugs, lipids, fuel samples, post-blast explosive residues, and pollutants in water. This paper highlights the use of TV-SPME to identify illegal adulterants in very small samples (microliter quantities) of alcoholic beverages. Both gamma-hydroxybutyrate (GHB) and gamma-butyrolactone (GBL) were identified at levels that would be found in spiked drinks. Derivatization by a trimethylsilyl agent allowed for conversion of the aqueous matrix and GHB into their TMS derivatives. Overall, TV-SPME is quick, easy, and requires no sample preparation aside from placing the sample into a headspace vial.

Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

Seventy-three samples of alcoholic beverages and juices that were purchased on the Polish market and home-made were analyzed for their elemental profiles. The levels of 23 metals were determined by ICP-MS (Ag, Ba, Bi, Cd, Co, Cr, Li, Mn, Ni, Pb, Sr and Tl), ICP-OES (Al, B, Ca, Cu, Fe, K, Mg, Na, Ti and Zn) and CVAAS (Hg) techniques in twenty-five samples of ciders widely available on the Polish market; six samples of home-made ciders; two samples of juices used in the production of these ciders; and forty samples of low-percentage, flavored alcoholic beverages based on beer. The gathered analytical data confirmed that the final elemental fingerprint of a product is affected by the elemental fingerprint of the ingredients used (apple variety) as well as the technology and equipment used by the producer, and in the case of commercial ciders, also the impact of type of the packaging used was proven. These factors are specific to each producer and the influence of the mentioned above parameters was revealed as a result of the performed analysis. Additionally, the inclusion of the home-made ciders in the data set helped us to understand the potential origin of some elements, from the raw materials to the final products. The applied statistical tests revealed (Kruskal–Wallis and ANOVA) the existence of statistically significant differences in the concentration of the following metals: Ag, Al, B, Bi, Co, Cr, Cu, Fe, K, Li, Mg, Na, Ni, Ti and Zn in terms of the type of cider origin (commercial and home-made). In turn, for different packaging (can or bottle) within one brand of commercial cider, the existence of statistically significant differences for Cu, Mn and Na was proved. The concentrations of all determined elements in the commercial cider from the Polish market and home-made cider samples can be considered as nontoxic, because the measured levels of elements indicated in the regulations were lower than the allowable limits. Moreover, the obtained results can be treated as preliminary for the potential authentication of products in order to distinguish the home-made (fake) from the authentic products, especially for premium-class alcoholic beverages.

The ionic composition of distilled beverages and its effect on their stability during storage

During prolonged storage of distilled beverages, turbidity may form in them, which leads to the loss of their presentation, so one of the main problems of the distillery is the increased stability of a finished product during storage and increasing shelf life of products. Identifying the causes of turbidity and precipitation is one of the most important and urgent tasks in the control of alcoholic beverages. In this work, industrial samples of alcoholic beverages containing inclusions, turbidity and precipitation were investigated using the method of ion chromatography. The ionic composition of the studied samples is represented mainly by cations of sodium, potassium, calcium and magnesium and anions of fluorides, chlorides, nitrates, phosphates and sulfates. Mass concentrations of the ions represented fluctuate over a wide range, which is explained by the rich microelement composition of plant components, the specifics of the formulations and the peculiarity of water treatment from different manufacturers. The analysis of results showed that one of the main reasons for the appearance of turbidity and precipitation in distilled beverages is the increased content of calcium and magnesium ions.

The application of headspace gas chromatographic method for the determination of ethyl alcohol in craft beers, wines and soft drinks

The increasing interest of consumers in the still-developing craft beer market and the strict tax-related legal regulations concerning alcoholic beverages require precise methods for quality control. Determination of ethyl alcohol concentration was performed in 167 samples of alcoholic beverages (craft beers, soft drinks, wines, and cider). We applied headspace gas chromatography using a dual column/dual flame ionization detector (HS-GC-FID/FID), a technique routinely used in forensic toxicology. The method was linear in range, from 0.01 to 20.0%, with a coefficient of determination of 0.999 (R2). The limit of quantification was 0.01%; the detection limit was 0.003%. Furthermore, very good validation parameters were achieved (precision and accuracy below 5%). The samples were analyzed for compliance with EU standards and recommendations of The Beer Judge Certification Program. Moreover, the content of trace quantities of volatile compounds and fusel alcohols (1-propanol, 2-propanol, acetone, and acetaldehyde) was found in the majority of alcoholic beverages.

Exposure to copper and risk assessment for human health via consumption of alcoholic beverages.

Present study was performed using a Box-Behnken Design (BBD) combined with a response surface methodology (RSM). The ultimate goal of this research was to apply BBD for modeling of copper (Cu2+) ions from alcoholic beverages and evaluate health risk assessment of Cu2+ via consumption of alcoholic beverages. The importance of independent paramaters and their interactions were examined using analysis of variance (ANOVA). Natural clay was investigated to remove Cu2+ ions from some alcoholic beverage samples including beer and wine. X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) coupled with energy dispersive X-ray (EDS) analysis were used for adsorbent characterization. Same analyzes were applied for Cu2+ loaded clay. In addition, experimental studies showed that Freundlich isotherm was better than Langmuir isotherm. Finally, optimized method was applied to alcoholic beverages. Besides target hazard quotients (THQ), estimated daily intake (EDI) values were calculated, to assess a health risk resulting from these alcoholic beveragesregular consumption. The EDI values of Cu (µg/day/person) through consumption of investigated drinks were less than the recommended dietary allowance values. Also, the THQ values of Cu2+ were less than 1. According to estimated target hazard, it can be said no long life health concerns of Cu2+ is associated with the consumption of studied drinks. Obtained results were compared with the data from literature and levels set by regulatory authorities, it can be clearly stated that the consumption of mentioned alcoholic beverages do not pose a toxicological risk.

Highly selective detection of methanol in aqueous and ethanol medium based on hybrid ZnS:Mn2+quantum dots/N-methylpolypyrrole as a fluorescence switchable sensor

Methanol is highly toxic for human, so methanol detection is valuable especially in water and ethanol medium without complicated and time consuming procedure. In this work, we present a new fluorescence probe for direct detection of methanol in aqueous and ethanol medium based on the ZnS:Mn2+ quantum dot (QDs) and soluble N-methylpolypyrrole (NMPPy) hybrid. Moreover, the number of spectroscopic techniques were used to study the chemical composition and optical properties of the resultant QDs as well as investigation on the sensing mechanism toward methanol. Also, methanol can be determined by using ZnS:Mn2+ QDs/NMPPy hybrid based switchable fluorescence sensing system, with high sensitivity, high selectivity and a very good detection limit of 1 mM with linearity in the concentration range of 25–230 mM (~0.1–0.9% v/v) in aqueous solution. Finally, the ZnS:Mn2+ QDs/NMPPy hybrid as optical sensor was successfully utilized to determine the amount of methanol in real alcoholic beverage samples.