Tatarková Mária, Baška Tibor, Sovičová Miroslava, Kuka Stanislav, Štefanová Eliška, Novák Martin, Váňová Barbora, Hudečková Henrieta
Department of Public Health, Jessenius Faculty of Medicine in Martin, Comenius University, Martin, Slovak Republic.
Department of Molecular Biology, Jessenius Faculty of Medicine in Martin, Comenius University, Martin, Slovak Republic.
Cent Eur J Public Health. 2019 Jun;27(2):110-114. doi: 10.21101/cejph.a5524.
The aim of the study was to analyse the occurrence of lead in selected samples of fruit distilled spirits for own consumptions in terms of possible contribution to the occurrence of alcohol-attributable diseases.
In a pilot study, we analysed 18 samples of fruit spirits for own consumption. Most of the samples were distilled in the local growing distilleries in the Žilina Region with exception of 3 samples collected in the Trnava Region (one of them was of Hungarian origin). Sample preparation included previous mineralization with use of microwave decomposition system Multiwave 60 50 Hz. The samples were analysed by atomic absorption spectroscopy with graphic furnace (AAS GBC XplorAA 5000 with GF 5000).
The average ethanol level in our samples was higher in comparison with distributed spirits. We detected lead in all samples. In two of them the concentration was lower than the limit of quantitation (LOQ). The highest lead concentrations were observed in plum spirit from Hungary (581.0 μg/l), and in grape spirit made in the Trnava Region (466.3 μg/l).
Lead is a widespread contaminant of fruit spirits prepared for own consumption. Taking into consideration its common occurrence and possible multiplicative effect with ethanol, we can assume that lead can contribute to the occurrence of several alcohol-attributable chronic diseases. Due to the insufficient information in this field, our results provide significant insight into the issue and present an important starting point for further research.
本研究旨在分析自酿水果蒸馏酒中铅的含量，以探讨其对酒精所致疾病发生的潜在影响。
在一项初步研究中，我们分析了18份自酿水果酒样本。大部分样本是在日利纳地区当地的酿酒厂蒸馏的，只有3份样本是在特尔纳瓦地区采集的（其中一份来自匈牙利）。样品制备包括使用Multiwave 60 50 Hz微波消解系统进行前期矿化处理。采用带石墨炉的原子吸收光谱法（AAS GBC XplorAA 5000配GF 5000）对样品进行分析。
我们所测样本中的乙醇平均含量高于市售酒类。所有样本均检测出铅。其中两份样本的铅浓度低于定量限（LOQ）。在来自匈牙利的李子酒（581.0μg/l）和特尔纳瓦地区酿造的葡萄烈酒（466.3μg/l）中观察到最高铅浓度。
铅是自酿水果酒中普遍存在的污染物。考虑到其普遍存在以及与乙醇可能的叠加效应，我们可以推测铅可能会导致多种酒精所致的慢性病。鉴于该领域信息不足，我们的研究结果为该问题提供了重要见解，并为进一步研究提供了重要的起点。
