Development of an alternative method to quantify H2S: application in wine fermentation

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-09-12 DOI:10.1002/jsfa.13876

María José Paredes, Sergio Benavides-Valenzuela

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Abstract

BACKGROUND

A 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 (Pb²⁺) immobilized on the microparticles, allowed simple and accurate quantification by colorimetry.

RESULTS

The microparticle-loaded columns were calibrated and showed significant analytical sensitivity. The calibration curve of the system showed a correlation coefficient (r²) of 0.995 and a detection limit of 1.29 ± 0.02 μg L⁻¹. The application of the columns in laboratory wine fermentations was able to detect variations in H₂S production from 10.6 to 23.5 μg L⁻¹ by increasing the sugar content in the medium, and from 10.6 to 3.2 μg L⁻¹ with decreasing nitrogen content in the medium.

CONCLUSION

Validation 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.

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开发一种量化 H2S 的替代方法：在葡萄酒发酵中的应用

背景开发了一种比色法，用于定量微生物发酵过程中产生的硫化氢（H₂S）。H₂S 与固定在微颗粒上的铅离子 (Pb2+) 之间形成的硫化铅复合物可通过比色法进行简单而准确的定量。该系统的校准曲线显示相关系数（r2）为 0.995，检测限为 1.29 ± 0.02 μg L-1。在实验室葡萄酒发酵中应用该色谱柱，通过增加培养基中的糖含量，可检测到 H2S 产量从 10.6 μg L-1 到 23.5 μg L-1 的变化；通过减少培养基中的氮含量，可检测到 H2S 产量从 10.6 μg L-1 到 3.2 μg L-1 的变化。获得的数据表明，两种方法在统计学上没有显著差异，证实了所开发系统的可靠性和准确性。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.