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Lajin, B; Goessler, W.
Exploring the sulfur species in wine by HPLC-ICPMS/MS.
Anal Chim Acta. 2019; 1092(13):1-8
Doi: 10.1016/j.aca.2019.09.074
Web of Science
PubMed
FullText
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- Führende Autor*innen der Med Uni Graz
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Lajin Bassam
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The recent development of the inductively coupled plasma tandem mass spectrometry (ICPMS/MS) offers exciting opportunities for non-metal speciation analysis. In this work, we report the first sulfur speciation study in wine by HPLC-ICPMS/MS. The major sulfur compounds were found to be sulfate (50-81 mg S L-1) followed by sulfite (18-24 mg S L-1 free sulfite & 41-63 mg S L-1 after base hydrolysis). We detected small amounts of methionine in wine (0.5-1.0 mg S L-1); Thiosulfate was below the detection limit of 0.1 mg S L-1 (injection volume 1.0 μL). A few unknown compounds (collectively 1.0-2.0 mg S L-1) were observed in the chromatograms. However, the sum of detected species accounted for only 65-77% of total sulfur concentration (105-165 mg S L-1). To investigate this gap between total sulfur and the sum of detected peaks, we performed several chemical treatments of wine including hydrolysis, oxidation, and enzymatic digestion and then re-examined the distribution of sulfur species. Furthermore, we developed a chromatographic method involving the direct determination of sulfite in white and red wine. The recovery was within the range of 98-106% and repeatability (RSD%) in the range of 6.9-9.4% in regular and "sulfite-free" red and white wine. The pH of the mobile phase drastically influenced the chromatographic behavior of the sulfite ion. At neutral pH a significant tailing and a more than 10-fold loss in peak area was observed. This effect was not previously reported and must be taken into consideration when attempting direct chromatography of sulfite.
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Chromatography, High Pressure Liquid - methods
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Limit of Detection -
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Sulfates - analysis
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Sulfites - analysis
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Sulfur Compounds - analysis
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Tandem Mass Spectrometry - methods
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Wine - analysis
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Sulfite
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HPLC-ICPMS/MS
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Sulfur speciation
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Wine