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{"title":"开发一种量化 H2S 的替代方法:在葡萄酒发酵中的应用","authors":"María José Paredes, Sergio Benavides‐Valenzuela","doi":"10.1002/jsfa.13876","DOIUrl":null,"url":null,"abstract":"BACKGROUNDA colorimetric method for the quantification of hydrogen sulfide (H₂S) produced in microbial fermentations was developed using lead gelled alginate microparticles packed in glass columns. The formation of a lead sulfide complex, between H₂S and lead ion (Pb<jats:sup>2+</jats:sup>) immobilized on the microparticles, allowed simple and accurate quantification by colorimetry.RESULTSThe microparticle‐loaded columns were calibrated and showed significant analytical sensitivity. The calibration curve of the system showed a correlation coefficient (<jats:italic>r</jats:italic><jats:sup>2</jats:sup>) of 0.995 and a detection limit of 1.29 ± 0.02 μg L<jats:sup>−1</jats:sup>. The application of the columns in laboratory wine fermentations was able to detect variations in H<jats:sub>2</jats:sub>S production from 10.6 to 23.5 μg L<jats:sup>−1</jats:sup> by increasing the sugar content in the medium, and from 10.6 to 3.2 μg L<jats:sup>−1</jats:sup> with decreasing nitrogen content in the medium.CONCLUSIONValidation of the proposed method was carried out by determining H₂S in a vinic fermentation model, the results of which were compared with those obtained using a reference chemical method. The data obtained showed no statistically significant differences between the two methods, confirming the reliability and accuracy of the developed system. © 2024 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":3.3000,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of an alternative method to quantify H2S: application in wine fermentation\",\"authors\":\"María José Paredes, Sergio Benavides‐Valenzuela\",\"doi\":\"10.1002/jsfa.13876\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"BACKGROUNDA colorimetric method for the quantification of hydrogen sulfide (H₂S) produced in microbial fermentations was developed using lead gelled alginate microparticles packed in glass columns. The formation of a lead sulfide complex, between H₂S and lead ion (Pb<jats:sup>2+</jats:sup>) immobilized on the microparticles, allowed simple and accurate quantification by colorimetry.RESULTSThe microparticle‐loaded columns were calibrated and showed significant analytical sensitivity. The calibration curve of the system showed a correlation coefficient (<jats:italic>r</jats:italic><jats:sup>2</jats:sup>) of 0.995 and a detection limit of 1.29 ± 0.02 μg L<jats:sup>−1</jats:sup>. The application of the columns in laboratory wine fermentations was able to detect variations in H<jats:sub>2</jats:sub>S production from 10.6 to 23.5 μg L<jats:sup>−1</jats:sup> by increasing the sugar content in the medium, and from 10.6 to 3.2 μg L<jats:sup>−1</jats:sup> with decreasing nitrogen content in the medium.CONCLUSIONValidation of the proposed method was carried out by determining H₂S in a vinic fermentation model, the results of which were compared with those obtained using a reference chemical method. The data obtained showed no statistically significant differences between the two methods, confirming the reliability and accuracy of the developed system. © 2024 Society of Chemical Industry.\",\"PeriodicalId\":17725,\"journal\":{\"name\":\"Journal of the Science of Food and Agriculture\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.3000,\"publicationDate\":\"2024-09-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Science of Food and Agriculture\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/jsfa.13876\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.13876","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
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