Determination of sulphite in wine through flow-injection analysis based on the suppression of luminol chemiluminescence

Huang, Yu Liang; Kim, Jong Min; Schmid, Rolf D.

doi:10.1016/0003-2670(92)85058-e

Cited by 54 publications

(28 citation statements)

References 15 publications

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“…Sample pretreatment is only required for releasing bound SO2 and it consists of a basic hydrolysis. Gas diffusion (Azevedo et al, 1999;Silva et al, 1998;Kuban et al, 1998;Araujo et al, 1998;Su et al, 1998;Decnop-Weever and Kraak, 1997;Lin and Hobo, 1996;García-Prieto et al, 1994;Thanh et al, 1994;Huang et al, 1992;Bartroli et al, 1991;Mana and Spohn, 2001;Segundo and Rangel, 2001;Segundo et al, 2000;Cardwell and Christophersen, 2000;Atanassov et al, 2000) is the most common separation technique if removal of the analyte from the matrix is required. The use of this technique provides slightly higher average precision (2.3% vs. 3.3%) than do other separation techniques such as pervaporation Mataix and Luque de Castro, 1998), evaporation (Zhi et al, 1995), or ion exchange (Richter et al, 1993).…”

Section: Continuous Methodsmentioning

confidence: 99%

“…Amperometric (Azevedo et al, 1999;Thanh et al, 1994;Rezenda and Mottola, 1994;Cardwell et al, 1993;Cardwell et al, 1991b) and photometric detectors (Kuban et al, 1998;Decnop-Weever and Kraak, 1997;García-Prieto et al, 1994;Bartoli et al, 1991;Segundo, 2000;Atanassov et al, 2000;Mataix and Luque de Castro, 1998;Zhi et al, 1995;Richter and Luque de Castro, 1993;de Cruz-Vieira, 1997, Pérez-Ruiz et al, 1993) have been widely used with similar frequency, providing similar accuracy and precision. Less common is the use of potentiometric (Araujo et al, 1998; and chemiluminescence detectors (Lin and Hobo, 1996;Huang, et al, 1992). The linear range of most methods is lower than is the normal content of SO 2 in wines, which makes mandatory dilution of the sample with the concomitant error.…”

Section: Continuous Methodsmentioning

confidence: 99%

“…Derivatization of SO 2 may be accomplished with a variety of reagents, the most common being that based on reaction with the p-rosaniline+formaldehyde mixture (Lin and Hobo, 1996;Mataix and Luque de Castro, 1998;Richter et al, 1993). Biocatalyzed (Huang et al, 1992;Rezende and Mottola, 1994;Fatibello-Filho and da Cruz Vieira, 1997;Yao et al, 1994) or redox reactions using H2O2 (Su et al, 1998;Huang et al, 1992;Pérez-Ruiz et al, 1993) and I2 (Kuban et al, 1998;Lin and Hobo, 1996;Thanh et al, 1994) as oxidants are also used. Amperometric (Azevedo et al, 1999;Thanh et al, 1994; Rezenda and Mottola, 1994;Cardwell et al, 1993; Cardwell et al., 1991b) and photometric detectors (Kuban et al, 1998;Decnop-Weever and Kraak, 1997;García-Prieto et al, 1994; Bartoli et al, 1991;Segundo, 2000;Atanassov et al, 2000;Mataix and Luque de Castro, 1998;Zhi et al, 1995;Richter and Luque de Castro, 1993; Fatibello-Filho and de Cruz-Vieira, 1997, Pérez-Ruiz et al, 1993) have been widely used with similar frequency, providing similar accuracy and precision.…”

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confidence: 99%

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Analytical Methods in Wineries: Is It Time to Change?

Castro

Pérez-Juan²

2005

Food Reviews International

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A review of the methods for the most common parameters determined in wine-namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color-reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. Keywords Parameters, Official methods, Usual methods, Non chromatographic methods, Chromatographic methodsWine is a product with a very complex composition. Among the large number of substances found in wine, many are at very low concentrations even though they play a main role in wine characteristics, evolution, and/or quality. A complete analysis of wine is a time-consuming process, but it yields the necessary information for both elaboration of a quality product and conservation under proper conditions. Usually, the number of parameters to be analyzed is simplified as a function of the aim, the commonest being either to know the evolution of the process or to fulfill food laws. The more detailed the analysis is, the better knowledge of the wine is achieved, but a compromise between time and information requirements must be established in order to guarantee a given quality with minimum cost. Therefore, only a few parameters are periodically checked. Between them, the most common are: soluble solids, reducing sugars, alcoholic degree, pH, total and volatile acidity, sulfur dioxide, color, polyphenol index, iron, and organic acids.Most analytical methods for monitoring wine composition recognized by the international community as official methods of analysis are manual methods with high robustness and precision, even though more recent methods may be based on modern automated instrumental techniques. Nevertheless, the manual methods are slow, tedious, and require a high level of human participation. Thus, their application is a balance between the number of parameters required for monitoring wine production, frequency of analysis, and cost of human and material resources. The new faster methods, which usually have the appropriate sensitivity, selectivity, and precision, can circumvent the problem created by the large number of samples to be analyzed in order to guarantee proper monitoring of wine production. In the last 10 years, rapid and high sample throughput methods of analysis have been developed. It is interesting to know the features of these new methods-mainly in terms of accuracy and preci...

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Section: Continuous Methodsmentioning

confidence: 99%

Section: Continuous Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Analytical Methods in Wineries: Is It Time to Change?

Castro

Pérez-Juan²

2005

Food Reviews International

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“…The CL was produced by sulfite as follows: sulfite could be oxidized by copper(II) 6 in an alkaline solution, and reacted with the chemiluminescent reagent luminol. 7 In an acidic solution it could be oxidized by potassium permanganate, 8 cerium(IV) 9 or potassium bromide. 10 However, these methods suffered from high background and expensive reagents.…”

Section: Introductionmentioning

confidence: 99%

Chemiluminescence of ClO₃⁻‐SO₃²⁻‐Rh6G‐SDBS System and Its Application to the Determination of Sulfite

2006

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Based on the micelle synergism mechanism, a chemiluminescence (CL) flow system for the determination of sulfite was described. The CL signal generated from the reaction of chlorate with sulfite in acidic solution was very weak, while the interfusion of sodium dodecylbenzenesulfonate (SDBS) resulted in a highly chemiluminescent intensity. The major goal of this work was to investigate and develop the SDBS micelle synergetic CL system. The mechanism was proposed and proved by spectrometry. The results indicated that the unique structure of SDBS micelles promoted the aggregation of rhodamine 6G (Rh6G) and a much easier energy transfer, leading to a marked shift to red in the CL emission. This CL system was developed for the determination of sulfite and the concentration of sulfite was proportional to the CL intensity in the range of 5.0×10 -8 -1.0×10 -5 mol/L with the detection limit of 1.7×10 -8 mol/L (S/N＝3). The relative standard deviation was 3.3% for 1.0×10 -6 mol/L sulfite solution with eleven repeated measurements. This method was successfully applied to the determination of sulfite in powder sugar.

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“…Sulfite can be oxidized by copper(II) 9 in an alkaline solution, and reacts with the chemiluminescent reagent luminol. 10 In an acidic solution it can be oxidized by potassium permanganate 11 or cerium. 12 The light-emission intensity can be enhanced by the presence of some compounds, for example riboflavin for reaction with permanganate 13,14 , and cerium 15 , flavin mononucleotide for reaction with permanganate 16 and 3-cyclohexylaminopropanesulfonic acid (CAPS) for reaction with permanganate 14,17 and cerium 18 , steroids for reaction with potassium bromate 19 and sodium cyclomate for a reaction with cerium.…”

mentioning

confidence: 99%

Chemiluminescence Determination of Sulfite in Sugar and Sulfur Dioxide in Air Using Ru(bipy)32+-K2S2O8 System

Meng

et al. 1998

ANAL. SCI.

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A chemiluminescence (CL) detection method for the determination of sulfite is described. The light produced in the reaction of Ru(bipy)3 2+ (bipy=2,2¢-bipyridyl)-SO3 2--K2S2O8 is detected. The concentration of sulfite is proportional to the CL intensity in the range 1.5´10 -7 -1.0´10 -4 mol/l. The limit of detection is 4.1´10 -8 mol/l and the relative standard deviation is 4.3% for 2´10 -5 mol/l sulfite solution in 9 repeated measurements. This method has been successfully applied to the determination of sulfite in sugar and sulfur dioxide in air by using triethanolamine (TEA) as the absorbent material.

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Determination of sulphite in wine through flow-injection analysis based on the suppression of luminol chemiluminescence

Cited by 54 publications

References 15 publications

Analytical Methods in Wineries: Is It Time to Change?

Analytical Methods in Wineries: Is It Time to Change?

Chemiluminescence of ClO₃⁻‐SO₃²⁻‐Rh6G‐SDBS System and Its Application to the Determination of Sulfite

Chemiluminescence Determination of Sulfite in Sugar and Sulfur Dioxide in Air Using Ru(bipy)32+-K2S2O8 System

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Determination of sulphite in wine through flow-injection analysis based on the suppression of luminol chemiluminescence

Cited by 54 publications

References 15 publications

Analytical Methods in Wineries: Is It Time to Change?

Analytical Methods in Wineries: Is It Time to Change?

Chemiluminescence of ClO3−‐SO32−‐Rh6G‐SDBS System and Its Application to the Determination of Sulfite

Chemiluminescence Determination of Sulfite in Sugar and Sulfur Dioxide in Air Using Ru(bipy)32+-K2S2O8 System

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Chemiluminescence of ClO₃⁻‐SO₃²⁻‐Rh6G‐SDBS System and Its Application to the Determination of Sulfite