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Potentiometric Determination of Free Fluoride Content in Wines from Dalmatia Region (Croatia)—A Comparative Study of Direct Potentiometry and Standard Addition Method. CHEMISTRY 2022. [DOI: 10.3390/chemistry5010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
The aim of this study was to investigate 30 different types of Dalmatian wines as a potential source of fluoride. A fluoride ion selective electrode was used to measure the fluoride concentration in each sample. The direct potentiometric method and the standard addition method were evaluated, the latter being suggested as more accurate and precise. Measurements were performed in two buffers, acetate buffer and total ionic strength adjustment buffer (TISAB), to compare their influence on fluoride determination. The obtained results show that TISAB is a better choice than acetate buffer as a medium for fluoride determination. According to the proposed method, mass concentrations of fluoride of 0.19 and 0.18 mg/L were found in the studied red and white wines, with standard deviations of 0.04 and 0.03 mg/L, respectively. All determined fluorine levels in the tested wines were within the recommended limits and do not pose a risk to human health. No significant difference was found between the fluorine content in white and red wines, but there was a difference depending on the place of origin of the wine. The measured pH values for all the wines studied (except one sample) are very similar and show no significant correlation with the fluoride content.
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Trace Analysis of Anions in Perfluorodecalin by Green Liquid–Liquid Extraction Combined with Ion Chromatography. JOURNAL OF ANALYSIS AND TESTING 2021. [DOI: 10.1007/s41664-021-00187-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Sun W, Shi B, Xue C, Jiang X. The comparison of krill oil extracted through ethanol-hexane method and subcritical method. Food Sci Nutr 2019; 7:700-710. [PMID: 30847148 PMCID: PMC6392833 DOI: 10.1002/fsn3.914] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 11/16/2018] [Accepted: 11/28/2018] [Indexed: 12/11/2022] Open
Abstract
This study aimed to develop a safe method EH (ethanol-hexane) to extract two kinds of krill oil (KO) simultaneously and analyze their composition. Meanwhile, subcritical butane and subcritical butane-dimethyl ether extraction were used to extract KO for analysis comparison. Folch method was used to extract total lipids. When the volume ratio of ethanol to hexane is 4:6, the separation effect of ethanol layer and hexane layer is best. At this condition, the EH method yielded similar amount of lipids (up to 97. 72% of total lipids) with subcritical butane extraction method (97.60%). The recovery rate of ethanol and hexane was 83.6% and 86.86%, respectively. KO in hexane layer and extracted by the subcritical butane method are abundant in astaxanthin (910 and 940 mg/kg respectively), while KO in the ethanol layer had the highest phospholipid (PL) content (47.34%), n-3 polyunsaturated fatty acids (PUFA) content (45.51%), and the lowest fluorine content (11.17 μg/g), making it a potential candidate in the nutraceutical and antioxidant industry.
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Affiliation(s)
- Weiwei Sun
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Bowen Shi
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Changhu Xue
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and TechnologyQingdaoChina
| | - Xiaoming Jiang
- College of Food Science and EngineeringOcean University of ChinaQingdaoChina
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Yin FW, Zhou DY, Liu YF, Zhao Q, Zhou X, Song L, Qin L, Qi H, Zhu BW. The Forms of Fluoride in Antarctic Krill ( Euphausia superba) Oil Extracted with Hexane and its Removal with Different Absorbents. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1339756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yan-Fei Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Qi Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xin Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Lei Qin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
- Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, P. R. China
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