ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE
Journal Title: Food and Environment Safety - Year 2018, Vol 0, Issue 2
Abstract
The purpose of this paper is to develop a new method for iron analysis in wine. The determination of iron in winemaking products is particularly important because a content higher than 10 mg/L can lead to turbidity or a change in color, which causes ferric casse. The new method is based on the use of screen printed electrodes (SPE), previously immobilized with Protein A-Agarose and connected to a potentiostat which displays a cyclic voltammogram. To verify the method, the samples of wine were also analysed by a reference method, namely AAS. In order to visualize the deposition of the iron ions on the electrode, surface analyses were perfomed by a microscope which combines confocal microscopy with white light interferometry. The main features of this sensor are simplicity of operation, good sensitivity and low limit of detection.
Authors and Affiliations
Liliana NOROCEL, Gheorghe GUTT
Keywords
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- EP ID EP552159
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