Miniaturized thermal purge-and-trap device combined with self-calibration colorimetric/SERS dual-model optical sensors for highly rapid and selective detection of sulfur dioxide in wine.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102091

Yun Wu, Meiqi Wang, Ying Gu, Kun Ge

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Abstract

Herein, the miniaturized thermal purge-and-trap (MTPT) device combined with self-calibration colorimetric/surface-enhanced Raman spectroscopy (SERS) dual-model optical sensors were designed for effective analysis of sulfur dioxide (SO₂) in wine. The SO₂ can be rapidly separated from wine and enriched by MTPT device, ensuring colorimetric/SERS dual-model optical sensing based on Karl Fischer reaction. The high separation efficiency of miniaturized MTPT device combined with self-calibration of dual-model optical sensors significantly alleviate matrix interference and improve the detection accuracy. The satisfactory linear range of 0.1-200.0 mg/L and 0.1-500.0 mg/L with limit of detection of 0.03 mg/L can be obtained. Finally, the MTPT-colorimetric/SERS method was applied to determine the content of SO₂ in different kinds of wine to verify the practicality. These results provide an ideal strategy in construction of MTPT device combined with self-calibration dual-model optical sensors for quantification of gaseous hazards in complex food samples with high rapidity, anti-interference and accuracy.

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小型热吹扫捕集装置与自校准比色/SERS双模型光学传感器相结合，用于葡萄酒中二氧化硫的快速和选择性检测。

为了有效分析葡萄酒中的二氧化硫（SO2），设计了微型热吹扫捕集（MTPT）装置，并结合自校准比色/表面增强拉曼光谱（SERS）双模光学传感器。MTPT装置可快速从酒中分离SO2并富集SO2，确保基于卡尔·费舍尔反应的比色/SERS双模型光学传感。小型化MTPT器件的高分离效率与双模光学传感器的自校准相结合，显著减轻了矩阵干扰，提高了检测精度。在0.1 ~ 200.0 mg/L和0.1 ~ 500.0 mg/L的线性范围内，检出限为0.03 mg/L。最后，应用mtpt -比色/SERS法测定不同种类葡萄酒中SO2的含量，验证其实用性。这些结果为构建与自校准双模光学传感器相结合的MTPT装置提供了一种快速、抗干扰、准确的复杂食品样品中气体危害定量的理想策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Potassium iodide (KI)

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Starch

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.