Journal of the science of food and agriculture · 2024
Development of an alternative method to quantify H2S: application in wine fermentation.
СтатьяОценочное исследованиеНазвание и аннотация: Перевод в очереди
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Paredes María José, Benavides-Valenzuela Sergio
Аннотация
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.
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.