Strontium carbonate precipitation as a sample preparation technique for isotope ratio analysis of Sr in mineral water and wine by quadrupole-based ICP-MS
Rapid communications in mass spectrometry : RCM | 28 Oct 2017
M Dronov, T Koza, A Schwiers, TC Schmidt and J Schram
The defined origin of food products is nowadays often seen as a marker of quality. Sr isotope ratio determination can be used to verify the origin of such food products and it has thus become an important technique. Wine samples in particular are often investigated using this technique. Sr isotopic ratio measurements are often disturbed by isobaric Rb interference, making a separation procedure necessary. In this investigation a very simple and effective procedure for the separation of Rb(+) and Sr(2+) ions for Sr isotope ratio determination in mineral water and wine samples was developed.
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