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Updated: Jan 19, 2026
Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
Published on: May 19, 2023
Determination of the Total Phenolic Content in Wine Samples Using Potentiometric Method Based on Permanganate Ion as
Ziqi Sun1,2, Yufeng Zhang3, Xinyue Xu4
1School of Pharmacy, Binzhou Medical University, Yantai 264003, China. szqsunny0910@163.com.
Abstract:
A rapid and accurate determination method for total phenolic content is of great importance for controlling the quality of wine samples. A promising potentiometric detection approach, based on permanganate ion fluxes across ion-selective electrode membranes, is fabricated for measuring the total phenolic content of wine. The results show that the presence of phenols, such as gallic acid, leads to a potential increase for the potentiometric sensor. Additionally, the present sensor exhibits a linear potential response with the concentration range from 0.05 to 3.0 g/L with a detection limit of 6.6 mg/L calculated using gallic acid. These sensors also exhibit a fast response time, an acceptable reproducibility and long-term stability. These results indicate that the proposed potentiometric sensor can be a promising and reliable tool for the rapid determination of total phenolic content in wine samples.
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