Determination of total sulfur concentrations in different types of vinegars using high resolution flame molecular absorption spectrometry. (15th December 2016)

• Record Type: Journal Article
• Authors: Ozbek, Nil; Akman, Suleyman
• Is Part Of: Food chemistry. Volume 213(2016)
• Page Start: 529
• Page End: 533
• Publication Date: 2016-12-15
• Subjects: Carbon monosulfide -- Sulfur -- Vinegar -- High-resolution continuum source molecular absorption spectrometry; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.07.007
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Total sulfur concentrations in vinegar samples were determined using HR-CS FAAS. The sulfur species in the samples were oxidized to sulfate using HNO3 and H2 O2 . Analyte addition technique was applied necessarily in all quantifications. Sulfur concentrations of vinegar samples are below allowable limits. Sulfur as free sulfur dioxide in vinegars was below 10% of total sulfur. Abstract: Total sulfur concentrations in vinegars were determined using molecular absorption of carbon monosulfide (CS) determined with a high-resolution continuum source flame atomic absorption spectrometer. The molecular absorption of CS was measured at 258.056 nm in an air–acetylene flame. Due to non-spectral interference, as well as the different sensitivities to some sulfur compounds, all sulfur species were oxidized to sulfate using a HNO3 and H2 O2 mixture and the analyte addition technique was applied for quantification. The limit of detection (LOD) and limit of quantification (LOQ) were 11.6 and 38.6 mg L −1, respectively. The concentrations of sulfur in various vinegars ranged from ⩽LOD to 163.6 mg L −1 .