Direct quantification of sulfur dioxide in wine by Surface Enhanced Raman Spectroscopy

•In liquid Surface Enhanced Raman Spectroscopy was used to quantify SO2 in wine.•The measurement procedure does not require the extraction of SO2 from the sample.•SO2 interacts with silver nanoparticles substituting the citrates on their surface.•This rapid and potentially portable SERS method is su...

Full description

Saved in:

Bibliographic Details
Published in:	Food chemistry Vol. 326; p. 127009
Main Authors:	Mandrile, Luisa, Cagnasso, Iris, Berta, Ludovico, Giovannozzi, Andrea M., Petrozziello, Maurizio, Pellegrino, Francesco, Asproudi, Andriani, Durbiano, Francesca, Rossi, Andrea M.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01-10-2020
Subjects:	Measurement comparison Silver nanoparticles Sulfur dioxide Surface Enhanced Raman Spectroscopy Wine Wine Measurement comparison Surface Enhanced Raman Spectroscopy Sulfur dioxide Silver nanoparticles
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	•In liquid Surface Enhanced Raman Spectroscopy was used to quantify SO2 in wine.•The measurement procedure does not require the extraction of SO2 from the sample.•SO2 interacts with silver nanoparticles substituting the citrates on their surface.•This rapid and potentially portable SERS method is suitable for red and white wines.•Quantitative results were validated by comparison with the OIV-MA-AS323-04A method. A rapid Surface Enhanced Raman Spectroscopy (SERS) method to detect SO2 in wine is presented, exploiting the preferential binding of silver nanoparticles (AgNPs) with sulfur-containing species. This interaction promotes the agglomeration of the AgNPs and inducing the formation of SERS “hot spots” responsible for SO2 signals enhancement. For increasing SO2 concentrations from 0 to100 mg/l in wine simulant, SERS intensity showed an increasing trend, following a Langmuir absorption function (R2 = 0.94). Due to the wine matrix variability, a standard additions method was then employed for quantitative analysis in red and white wines. This method does not require the SO2 separation but only a matrix pre-cleaning by solid phase extraction. The limit of detection (LOD) was defined for each wine tested, ranging from 0.6 mg/l to 9.6 mg/l. The results obtained were validated by comparison with the International Organization of Vine and Wine method (OIV-MA-AS323-04A).
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2020.127009