Multisyringe flow injection analysis (MSFIA) for the automatic determination of total iron in wines

被引：13

作者：

Phansi, Piyawan ^{[1
]}

Danchana, Kaewta ^{[2
]}

Ferreira, Sergio L. C. ^{[3
]}

Cerda, Victor ^{[2
,4
]}

机构：

[1] Thepsatri Rajabhat Univ, Fac Sci & Technol, Dept Chem, Lopburi 15000, Thailand

[2] Sciware Syst, Bunyola 07193, Spain

[3] Univ Fed Bahia, Inst Quim, BR-40170290 Salvador, BA, Brazil

[4] Univ Balearic Isl, Dept Chem, Palma de Mallorca 07122, Spain

来源：

FOOD CHEMISTRY | 2019年 / 277卷

关键词：

MSFIA; Automation; Total iron; Wine; Br-PADAP; Spectrometric method; SPECTROPHOTOMETRIC DETERMINATION; 2-(5-BROMO-2-PYRIDYLAZO)-5-DIETHYLAMINOPHENOL; SPECIATION; MANGANESE; SYSTEM; WATER;

D O I：

10.1016/j.foodchem.2018.10.115

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work presents a multisyringe flow injection analysis (MSFIA) system for the automatic spectrophotometric determination of total iron in wine. The reaction is based on the complexation of Fe(II) with 2-(5-bromo-2-pyridylazo)-5-(diethylamino)-phenol (Br-PADAP). Ascorbic acid was used as reducing reagent for Fe(III) to Fe(II) and, in this way, to determine the total iron content in wine. The absorbance of the Fe(II)-(Br-PADAP)(2) complex was measured at 748 nm. The proposed method provided a working rage from 0.36 to 5 mg L-1 of Fe(II), with a detection limit of 0.11 mg L-1 of Fe(II), a relative standard deviation of 0.42% (3 mg L-1 of Fe(II), n=10), and a 46 h(-1) injection throughput. The system is very simple, rapid and selective, and has been successfully applied to determine total iron in red, rose and white wine without any need for sample pre-treatment steps. The results agree well with ICP-AES, which used as a reference method.

引用

页码：261 / 266

页数：6

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