Determination of Chemical Elements in Grape Wine-Making by-Products by Atomic Absorption Spectrometry

The chemical elements in the grape peel,grape pip and lees were determined by atomic absorption spectrometry.The 5 weighed crushed grape wine-making by products were added mixture solution of nitric acid and perchloric acid(V/V=4∶1),then heated to digest on the hot plate,and the absorbency of 12 kinds elements,such as K,Ca,Na,Mg,Zn,Fe,Mn,Cu,Cr,Pb,Cd and Se,was determined with nitric acid concentration of 3% in working conditions of the instrument.The related coefficients of calibration curves were between 0.9979 and 0.9999,and the recoveries were in the range of 96.2%—100.2% with the relative standard deviation less than or equal to 2.9%.The contents of K,Ca and Na were higher in the grape wine-making by products,and that of Cu and Mn were lower.Mg,Zn and Fe were not checked out in grape skin,and the content of Se was highest in the grape peel,grape pip.Mg and Se were not checked out in lees,and the contents of Pb in lees exceeded the national limit standard(1mg/kg).