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Method for rapidly detecting content of iron ion in red wine

A technology of iron ions and red wine, which is applied in material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of materials. , colorimetric failure and other problems, to achieve the effect of simple reagents and equipment, low detection cost, and improved accuracy

Active Publication Date: 2014-02-26
SHENZHEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the specificity of EDTA coordination titration method is not strong, which may lead to serious high detection results
Other methods are to judge the iron content in the solution by comparing the color change of the color reagent and the iron ion reaction with the standard color card. For on-site analysis, the operation is more troublesome, and the error of the colorimetric result is relatively large.
In addition, because the above-mentioned chromogenic agent reacts with iron ions, the color displayed is mostly red or orange, which is difficult to distinguish from the color of the orange or red liquid itself. Therefore, it is necessary to decolorize first, and then develop color. The decolorization process is inevitable. It will cause the loss of some iron ions, and the error of the detection result is large.
More importantly, for red wine, because it contains a large amount of tannins, phenols, alcohols and ketones, complex chemical reactions will occur after the color developer is added to red wine to produce precipitated substances, resulting in colorimetric failure and cannot Accurate detection

Method used

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  • Method for rapidly detecting content of iron ion in red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] S11: Preparation of stabilizer

[0021] Add 0.25mg of EDTA, 5mg of aluminum nitrate, 5mg of phenylhydrazine, and 25mg of gum arabic into 5mL of buffer solution, and adjust the pH to 7.0;

[0022] S12: Preparation of color developer

[0023] Add 1 mg of o-phenanthroline and 0.5 mg of vitamin c to 5 mL of buffer solution, and adjust the pH to 7.0;

[0024] S13: Detection of iron ion content

[0025] Take 5mL of the red wine sample A to be tested, add the stabilizer prepared by S11 into it, shake well, then add the color developer prepared by S12, add the resin column after shake well, measure the length of the discolored part of the resin column, the length is the same as that of iron The content is directly proportional. After comparing with the working curve, the iron ion content in the red wine sample A is 2.5ppm.

Embodiment 2

[0027] S21: Preparation of stabilizer

[0028] Add 15mg of EDTA, 30mg of aluminum nitrate, 5mg of antipyrine, and 30mg of gum arabic into 3mL of buffer solution, and adjust the pH to 6.0;

[0029] S22: Preparation of color developer

[0030] Add 1 mg of o-phenanthroline and 0.5 mg of vitamin c to 3 mL of buffer solution, and adjust the pH to 6.0;

[0031] S23: Detection of iron ion content

[0032] Take 5mL of the red wine sample B to be tested, add the stabilizer prepared by S21 into it, shake well, then add the color developer prepared by S22, add the resin column after shake well, measure the length of the discolored part of the resin column, the length is the same as that of iron The content is directly proportional. After comparing with the working curve, the iron ion content in the red wine sample B is 6.2ppm.

Embodiment 3

[0034] S31: Preparation of stabilizer

[0035]Add 15mg of EDTA, 30mg of aluminum nitrate, 30mg of phenylhydrazine, 30mg of ethylenediamine, and 30mg of gelatin into 3mL of buffer solution, and adjust the pH to 8;

[0036] S32: Preparation of developer

[0037] Add 30 mg of potassium thiocyanate and 30 mg of potassium persulfate to 3 mL of buffer solution, and adjust the pH to 8;

[0038] S33: Detection of iron ion content

[0039] Take 5mL of the red wine sample B to be tested, add the stabilizer prepared by S31 to it, shake well, then add the color developer prepared by S32, add the resin column after shake well, measure the length of the discolored part of the resin column, the length is the same as that of iron The content is directly proportional. By comparing with the working curve, the iron ion content in the red wine sample B is 10.9ppm.

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Abstract

The invention provides a method for rapidly detecting content of iron ion in red wine. The method comprises the following steps: adding a stabilizer into a sample to be detected, mixing, adding a developing agent, and observing an iron ion developing strip through chromatography; calculating the content of iron ion according to the length of the iron ion developing strip. The stabilizer is added into a sample to be detected, so that the problem that the iron ion content is inaccurate in detection result and even cannot be detected because the developing agent and the red wine act to generate a precipitate in the prior art is solved. According to optimization and surface treatment, the resin selectively adsorb the iron and red color developed by the developing agent, and the color of the red wine is not adsorbed, so that the red wine is not needed to be discolored before detection. Moreover, the reagent and equipment adopted in the method are simple, and the detection cost is low; the detection period is short, the detection result can be rapidly obtained, and the method can be widely applied to rapid field detection.

Description

technical field [0001] The invention relates to a method for rapidly detecting iron ion content, in particular to a method for rapidly detecting iron ion content in red wine. Background technique [0002] In recent years, it can be seen from the reports of various quality inspection departments that there are a large number of unqualified wines on the market, among which the excessive iron ion content is one of the main problems. Excessive iron content will not only affect the taste and cause precipitation of the product, but also accelerate the oxidation and decay process of wine, and cause major changes in the color, aroma, taste and other qualities of wine, directly affecting the quality of wine. In addition, excessive intake or mistaken intake of iron by the human body may also lead to iron poisoning, which will damage the heart, liver and pancreas, and affect the health of the body. In order to ensure the quality of wine, iron removal and iron content testing must be c...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 杨海朋王丙涛高广伟戈早川
Owner SHENZHEN UNIV