TY - JOUR
T1 - Multisyringe flow injection analysis (MSFIA) for the automatic determination of total iron in wines
AU - Phansi, Piyawan
AU - Danchana, Kaewta
AU - Ferreira, Sergio L.C.
AU - Cerdà, Víctor
N1 - Funding Information:
This work has been funded by the Spanish Ministry of Economy and Competitiveness and ERDF funds (project: CTQ2016-77155-R). The financial support from the Thepsatri Rajabhat University for P. Phansi is gratefully acknowledged. K. Danchana acknowledges the financial support provided by the Balearic Regional Government (FPI/1867/2016).
Publisher Copyright:
© 2018
PY - 2019/3/30
Y1 - 2019/3/30
N2 - 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, rosé and white wine without any need for sample pre-treatment steps. The results agree well with ICP-AES, which used as a reference method.
AB - 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, rosé and white wine without any need for sample pre-treatment steps. The results agree well with ICP-AES, which used as a reference method.
KW - Automation
KW - Br-PADAP
KW - MSFIA
KW - Spectrometric method
KW - Total iron
KW - Wine
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U2 - 10.1016/j.foodchem.2018.10.115
DO - 10.1016/j.foodchem.2018.10.115
M3 - Article
C2 - 30502143
AN - SCOPUS:85055475500
SN - 0308-8146
VL - 277
SP - 261
EP - 266
JO - Food Chemistry
JF - Food Chemistry
ER -