Determination of sulphite in wines using suppressed ion chromatography

•Suppressed ion chromatography with the use of a conductivity detector was developed.•Simultaneous determination of eight inorganic anions was completed in approximately 25min.•This method was applied for the determination of sulphite contained in several wine samples.•Sulphite was detected in sever...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2015-05, Vol.174, p.387-391
Hauptverfasser: Yoshikawa, Kenji, Uekusa, Yuki, Sakuragawa, Akio
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:•Suppressed ion chromatography with the use of a conductivity detector was developed.•Simultaneous determination of eight inorganic anions was completed in approximately 25min.•This method was applied for the determination of sulphite contained in several wine samples.•Sulphite was detected in several wine samples.•This method shows applicability without being affected by the coexisting ions. Suppressed ion chromatography with the use of a conductivity detector was developed for the determination of sulphite ions in wine samples. When a mixed solution of sodium carbonate, sodium bicarbonate, and acetone was used as the mobile phase, simultaneous determination of eight inorganic anions (i.e., fluoride, chloride, nitrite, nitrate, sulphite, phosphate, sulphate, and thiosulphate) was completed in approximately 25min. Linearity, reproducibility, and detection limits were determined for the proposed method. In the case of sulphite detection, a linear calibration curve with a good correlation coefficient of 0.9992 was obtained from the peak height of sulphite with a relative standard deviation (n=6) 1.48%. In addition, the detection limit of sulphite was 0.27mg/L at a signal-to-noise ratio of 3. Further, the developed method was applied for the determination of sulphite contained in several wine samples.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.11.066