Determination of total and free sulfur dioxide in wine by flow injection analysis and gas-diffusion using p-aminoazobenzene as the colorimetric reagent

1991 ◽  
Vol 63 (21) ◽  
pp. 2532-2535 ◽  
Author(s):  
Jordi. Bartroli ◽  
Manel. Escalada ◽  
Cecilia. Jimenez Jorquera ◽  
Julian. Alonso
Keyword(s):  
Sulfur Dioxide ◽  
Flow Injection ◽  
Flow Injection Analysis ◽  
Gas Diffusion ◽  
Colorimetric Reagent ◽  
Free Sulfur

Trace Levels Determination of Ammonium by Flow Injection Analysis Using Gas-Diffusion and Capacitively Coupled Contactless Conductivity Detection

2011 ◽  
Vol 23 (11) ◽  
pp. 2594-2600 ◽  
Author(s):  
Henrique L. Braz ◽  
Débora T. Ito ◽  
José A. Fracassi da Silva ◽  
Claudimir L. do Lago ◽  
Jairo J. Pedrotti
Keyword(s):  
Flow Injection ◽  
Flow Injection Analysis ◽  
Gas Diffusion ◽  
Conductivity Detection ◽  
Capacitively Coupled ◽  
Contactless Conductivity Detection

Determination of Sulfite in Food by Flow Injection Analysis

1986 ◽  
Vol 69 (3) ◽  
pp. 542-546 ◽  
Author(s):  
John J Sullivan ◽  
Thomas A Hollingworth ◽  
Marleen M Wekell ◽  
Richard T Newton ◽  
Jack E Larose
Keyword(s):  
Flow Injection ◽  
Flow Injection Analysis ◽  
Extraction Procedure ◽  
Food Product ◽  
Food Products ◽  
Peak Height ◽  
Gas Diffusion ◽  
Diffusion Cell ◽  
Low Concentrations

Abstract A method is described for the determination of sulfite levels in food products by flow injection analysis (FIA). The method is based on the decolorization of malachite green by S02, which is isolated from the flowing sample stream by means of a gas diffusion cell. The FIA method has a detection limit in food sample extracts of 0.1 ppm S02 (3 times peak height of blank), which corresponds to 1-10 ppm S02 in a food product, depending on the extraction procedure used. At the 5 ppm SO2 level in a food extract, the precision of replicate injections is ± 1-2%. The method was tested on a variety of both sulfite-treaied and untreated food products and the results compared favorably with those obtained by the Monier-Williams, colorimetric (pararosaniline), and enzymatic (sulfite oxidase) methods. The average differences from the FIA results were 19, 11, and 12%, respectively, for those samples (n = 12) above SO ppm S02. At lower levels the results were somewhat more erratic due to inaccuracies of the various methods at low concentrations.

Total Volatile Acids: Temperature Dependent Decomposition Indicator in Halibut Determined by Flow Injection Analysis

1994 ◽  
Vol 57 (6) ◽  
pp. 505-508 ◽  
Author(s):  
THOMAS A. HOLLINGWORTH ◽  
JAMES M. HUNGERFORD ◽  
JAMES D. BARNETT ◽  
MARLEEN M. WEKELL
Keyword(s):  
Elevated Temperature ◽  
Flow Injection ◽  
Flow Injection Analysis ◽  
Gas Diffusion ◽  
Diffusion Cell ◽  
Total Volatile ◽  
Temperature Dependent ◽  
Seafood Products

Total volatile acids (TVA) is a well known indicator for the decomposition of seafood products. A flow injection analysis (FIA) method, using a gas diffusion cell at elevated temperature, was developed for the determination of TVA in fish and applied to halibut. The FIA method is simple and rapid. The results of this study indicate that the correlation between levels of TVA and degree of decomposition is temperature dependent.

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