†Department of Analytical Chemistry and ‡Laboratory of Toxicology, Faculty of Marine and Environmental Sciences, Universidad de Cadiz, Puerto Real, Cádiz 11510, Spain.
J Agric Food Chem. 2015 May 13;63(18):4545-50. doi: 10.1021/acs.jafc.5b01571. Epub 2015 May 1.
A simple direct spectrophotometric method was developed for the analysis of Fe(II) and total Fe in wine samples. This method is based on the formation of an Fe(II) complex with 2,2'-dipyridylketone picolinoylhydrazone (DPKPH), which shows a maximum green-blue absorption (λ = 700 nm) at pH 4.9. Operative conditions for the batch procedure were investigated including reagent concentration, buffer solutions, and wavelength. The tolerance limits of foreign ions and sample matrix have been also evaluated. Limits of detection and quantification were 0.005 and 0.017 mg L(-1) of Fe(II), respectively, allowing its determination in real wine samples. Finally, the proposed method was used in the analysis of white, rose, and red wines. Results were compared with a reference method of Commission Regulation (ECC) No. 2676/90 of September 1990 determining European Community methods for the analysis of wines for Fe analysis, showing the reliability of the proposed method in Fe analysis in wine samples.
一种简单的直接分光光度法被开发出来，用于分析葡萄酒样品中的 Fe(II) 和总铁。该方法基于 Fe(II)与 2,2'-联吡啶酮-吡啶甲酰腙（DPKPH）形成配合物，在 pH 4.9 时显示出最大的绿蓝色吸收（λ = 700nm）。批处理程序的操作条件包括试剂浓度、缓冲溶液和波长进行了研究。还评估了外来离子和样品基质的容忍限度。Fe(II)的检测限和定量限分别为 0.005 和 0.017mg L(-1)，允许在实际葡萄酒样品中进行测定。最后，该方法用于分析白葡萄酒、玫瑰葡萄酒和红葡萄酒。结果与 1990 年 9 月欧盟委员会（ECC）第 2676/90 号法规确定的用于分析葡萄酒中铁的欧洲共同体方法进行了比较，显示了该方法在葡萄酒中铁分析中的可靠性。
