Chemiluminescent Methods in Alcoholic Beverage Analysis

Mj, Navas; Am, Jiménez

doi:10.1021/jf9804342

Cited by 19 publications

(8 citation statements)

References 33 publications

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“…18 Additionally, CL has proved to be a useful phenomenon in the laboratory, finding ever increasing applications in analytical chemistry for its high sensitivity, wide linear range, simple instrumentation, and lack of background scattering light interference. 19 The classical reagents, such as luminol, lucigenin, peroxalate, potassium permanganate, and Ce (IV) have been widely studied and employed in analytical chemistry due to their highly CL intensity.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Ultraweak Chemiluminescence from Reaction of Hydrogen Peroxide and Bisulfite by Water-Soluble Carbon Nanodots

et al. 2011

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In this work, carbon nanodots were synthesized through a novel solvothermal route, and the effects of carbon nanodots on the ultraweak chemiluminescence (CL) reaction of hydrogen peroxide (H2O2) and sodium bisulfite (NaHSO3) were explored for the first time. It was found that the CL emission intensity of H2O2–HSO3 – was significantly enhanced by carbon nanodots: about 60-fold increase in the CL intensity was obtained. The enhanced CL was induced by the excited-state carbon nanodots (CD*), which could be produced from the electron-transfer annihilation of positively charged carbon nanodots (CD•+) and negatively charged carbon nanodots (CD•–). Radical scavengers such as nitro blue tetrazolium chloride (NBT), sodium azide, thiourea, 5,5-dimethyl-1-pyrroline N-oxide, and ascorbic acid were used to study the intermediate species. The intermediate radicals generated during the reaction of H2O2 and NaHSO3, such as hydroxide radical (•OH), sulfate anionic radical (SO4•–), superoxide anionic radical (•O2 –), and sulfur trioxide anionic radical (•SO3 –), were key species for producing CD•+ and CD•–. The CL enhancement mechanism was proposed based on the results of the CL emission spectra, fluorescence spectra, and electron spin resonance (ESR) spectra. The CL properties of carbon nanodots will provide a new route to study the novel materials and broaden the use of them in many fields, such as chemistry, biology, microbiology, and biochemistry.

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Section: Introductionmentioning

confidence: 99%

Enhancement of Ultraweak Chemiluminescence from Reaction of Hydrogen Peroxide and Bisulfite by Water-Soluble Carbon Nanodots

et al. 2011

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“…The authors try to fill a gap in this field of applied analytical chemistry as there are no recent reviews about the advances in analytical methods for determining the most typical enological parameters as done for traditional methods in the books from or and the compilation of the different official national and international regulations (EEC, 1989). Some previous reviews within the last ten years have been devoted to groups of analytes (Wagner et al, 1992a;Mateo and Jiménez, 2000; Vereda-Alonso et al, 2000;Scollary, 1997;Rapp and Versini, 1996) or techniques involved in the methods (Luque de Castro and Luque-Garcia, 2000;Cserhati et al, 2000;Navas and Jiménez, 1999; Wagner et al, 1992b;Baluja-Santos and González-Portal, 1992; Dell'Oro, 1991). They have not given an overall scope of the state-of-the-art of analytical methods in this field.…”

Section: Abstract Parameters Official Methods Usual Methods Non Chmentioning

confidence: 99%

Analytical Methods in Wineries: Is It Time to Change?

Castro

Pérez-Juan²

2005

Food Reviews International

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A review of the methods for the most common parameters determined in wine-namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color-reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. Keywords Parameters, Official methods, Usual methods, Non chromatographic methods, Chromatographic methodsWine is a product with a very complex composition. Among the large number of substances found in wine, many are at very low concentrations even though they play a main role in wine characteristics, evolution, and/or quality. A complete analysis of wine is a time-consuming process, but it yields the necessary information for both elaboration of a quality product and conservation under proper conditions. Usually, the number of parameters to be analyzed is simplified as a function of the aim, the commonest being either to know the evolution of the process or to fulfill food laws. The more detailed the analysis is, the better knowledge of the wine is achieved, but a compromise between time and information requirements must be established in order to guarantee a given quality with minimum cost. Therefore, only a few parameters are periodically checked. Between them, the most common are: soluble solids, reducing sugars, alcoholic degree, pH, total and volatile acidity, sulfur dioxide, color, polyphenol index, iron, and organic acids.Most analytical methods for monitoring wine composition recognized by the international community as official methods of analysis are manual methods with high robustness and precision, even though more recent methods may be based on modern automated instrumental techniques. Nevertheless, the manual methods are slow, tedious, and require a high level of human participation. Thus, their application is a balance between the number of parameters required for monitoring wine production, frequency of analysis, and cost of human and material resources. The new faster methods, which usually have the appropriate sensitivity, selectivity, and precision, can circumvent the problem created by the large number of samples to be analyzed in order to guarantee proper monitoring of wine production. In the last 10 years, rapid and high sample throughput methods of analysis have been developed. It is interesting to know the features of these new methods-mainly in terms of accuracy and preci...

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“…Differentiation between brandies and wine distillates has been achieved and reported through luminescence (Tothova et al, 2009). Thus, it can be claimed that multivariate data analysis has played a good rule jointly with chromatographic and spectroscopic methods when applied to food products, in particular, for alcoholic beverages (Barbosa Garcia et al, 2007;Edelmann et al, 2001;Mattarucci et al, 2010;Navas & Jimenez 1999;Savchuk et al, 2001). On the other hand, with UV-Vis spectroscopy table wines have also been classified and differentiated (Urbano et al, 2006) and the authentication of whiskeys through absorption spectroscopy has been reported (MacKenzie & Aylott, 2004).…”

Section: Fluorescence and Uv-vis Spectroscopymentioning

confidence: 99%