氟离子选择性电极-标准加入法测定葡萄酒中氟
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摘要
目的在于建立一种准确简便的测定葡萄酒中氟含量的方法,评价葡萄酒消费中氟摄入量及其毒性风险,在葡萄酒微量元素监测方面推广应用。实验了不同总离子强度调节剂对测定结果的影响,对组成复杂的待测液酸度进行了优化选择。在最佳测试条件下,用氟离子选择性电极—标准加入法分析大众消费的红、白葡萄酒样品中氟含量,所分析的葡萄酒符合质量标准,其氟离子浓度均未超过国际葡萄与葡萄酒组织规定1mg/L的最大限度,相对标准偏差为1. 11%～4. 44%(n=6),平均回收率为95. 83%～106. 67%。
The aim of this study was to establish a simple and accurate method to determine fluorine in wines,and to evaluate fluorine intake and risk of toxicity through wine consumption. The effects of total ionic strength adjustment butter( TISAB) on experiment results were investigated,and the acidity of complex test samples was optimized.For ion selective electrode measurement,the technique of standard addition was chosen. The results showed that the fluorine concentration in wines tested by this method all met the quality requirement( < 1 mg/L) specified by the International Organisation of Vine and Wine. The average recovery rate of fluorine from tested red and white wines ranged from 95. 83% to 106. 67%. The RSD ranged from 1. 11% to 4. 44%. The method can be used to monitor trace elements in wines.
The aim of this study was to establish a simple and accurate method to determine fluorine in wines,and to evaluate fluorine intake and risk of toxicity through wine consumption. The effects of total ionic strength adjustment butter( TISAB) on experiment results were investigated,and the acidity of complex test samples was optimized.For ion selective electrode measurement,the technique of standard addition was chosen. The results showed that the fluorine concentration in wines tested by this method all met the quality requirement( < 1 mg/L) specified by the International Organisation of Vine and Wine. The average recovery rate of fluorine from tested red and white wines ranged from 95. 83% to 106. 67%. The RSD ranged from 1. 11% to 4. 44%. The method can be used to monitor trace elements in wines.
引文
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[14]马玲,王杰,韩爱芝,等.慕萨莱思葡萄酒中13种常见金属元素及硒含量分析[J].中国酿造,2017,36(12):149-152.
[15] GUTIRREZGAMBOA G,GARDECERDN T,PORTU J.Foliar nitrogen application in Cabernet Sauvignon vines:Effects on wine flavonoid and amino acid content[J].Food Research International,2017,96(1):46-53.
[2] GOSCHORSKA M,GUTOWSKA I,BARANOWSKA-BOSIACKA I,et al. Fluoride content in alcoholic drinks[J]. Biological Trace Element Research,2016,171(2):468-471.
[3]思雨. 2017年全球葡萄酒产量下降8. 2%为近50年来最低值[J].中国食品,2018,1(1):173-173.
[4]李晨阳,赵靖,沈艳华,等.糖酵解抑制剂对红曲霉乙醇发酵的影响[J].食品与发酵工业,2017,43(4):56-60.
[5] PAZ S,JAUDENES J R,GUTIRREZ A J,et al. Determination of fluoride in organic and non-organic wines[J]. Biological Trace Element Research,2017,178(1):153-159.
[6] ST?PIE?A E,STAWARCZYK K,BILEK M,et al. Analysis of selected chemical parameters in Piemontese wines[J]. Roczniki Panństwowego Zak?adu Higieny,2015,66(3):217-223.
[7]王永亮.进口葡萄酒微量元素技术监督的卫生学意义[J].微量元素与健康研究,2001,18(1):24-25.
[8] SHEN J,GAGLIARDI S,MCCOUSTRA M R S,et al.Effect of humic substances aggregation on the determination of fluoride in water using an ion selective electrode[J].Chemosphere,2016,159(6):66-71.
[9] DUTRA P B,IAZZETTI G,VAITSMAN D. Fluoride releasing from dental composites resin and glass ionomer cement using a fluorideion-selective electrode and ion chromatography[J]. Social Science Electronic Publishing,2017,2000(10):302-305.
[10]高学睿,郑彤,王鹏.石墨精制废水中氟离子浓度测定偏差问题的解析[J].哈尔滨工业大学学报,2018,50(8):70-75.
[11]高向阳,高遒竹,王长青.加标浓度直读法快速测定椒类调味品中的微量氟[J].中国调味品,2016,41(2):116-120.
[12]蒋宝,蒲飞,孙占育,等.海拔对酿酒葡萄果实和相应葡萄酒中多酚物质影响的研究概述[J].食品与发酵工业,2016,42(8):262-267.
[13]温建辉.葡萄酒中的铁元素及其影响[J].中国酿造,2014,33(4):158-160.
[14]马玲,王杰,韩爱芝,等.慕萨莱思葡萄酒中13种常见金属元素及硒含量分析[J].中国酿造,2017,36(12):149-152.
[15] GUTIRREZGAMBOA G,GARDECERDN T,PORTU J.Foliar nitrogen application in Cabernet Sauvignon vines:Effects on wine flavonoid and amino acid content[J].Food Research International,2017,96(1):46-53.