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Phosphorus in wine: comparison of atomic absorption spectrometry methods
Journal - Association of Official Analytical Chemists
|January 1, 1987
Summary
Atomic absorption spectrometry offers direct and indirect methods for wine phosphorus analysis. Both techniques provide results comparable to established AOAC colorimetric methods, ensuring reliable phosphorus quantification in wines.
Area of Science:
- Analytical Chemistry
- Food Science
- Spectroscopy
Background:
- Accurate phosphorus determination is crucial for wine quality assessment.
- Traditional methods for phosphorus analysis can be time-consuming or require specific reagents.
Purpose of the Study:
- To evaluate atomic absorption spectrometry (AAS) for direct and indirect phosphorus determination in wine.
- To compare AAS results with a standard AOAC colorimetric method.
Main Methods:
- Direct AAS using a carbon rod atomizer and phosphorus hollow cathode lamp.
- Indirect AAS measuring molybdenum complexation with phosphorus, utilizing nitrous oxide-acetylene or air-acetylene flames.
- Comparison of AAS data with AOAC colorimetric method (11.032-11.034).
Main Results:
- Both direct and indirect AAS methods are suitable for wine phosphorus analysis.
- AAS results showed no significant difference compared to the AOAC colorimetric method at the 95% confidence level.
- The indirect method demonstrated flexibility with different flame atomization sources.
Conclusions:
- Atomic absorption spectrometry is a valid and reliable technique for quantifying phosphorus in wine.
- AAS offers a comparable alternative to traditional colorimetric methods for wine phosphorus analysis.
- The validated AAS methods can be readily implemented in wine analysis laboratories.