Abstract：
:A rapid Surface Enhanced Raman Spectroscopy (SERS) method to detect SO2 in wine is presented, exploiting the preferential binding of silver nanoparticles (AgNPs) with sulfur-containing species. This interaction promotes the agglomeration of the AgNPs and inducing the formation of SERS "hot spots" responsible for SO2 signals enhancement. For increasing SO2 concentrations from 0 to100 mg/l in wine simulant, SERS intensity showed an increasing trend, following a Langmuir absorption function (R2 = 0.94). Due to the wine matrix variability, a standard additions method was then employed for quantitative analysis in red and white wines. This method does not require the SO2 separation but only a matrix pre-cleaning by solid phase extraction. The limit of detection (LOD) was defined for each wine tested, ranging from 0.6 mg/l to 9.6 mg/l. The results obtained were validated by comparison with the International Organization of Vine and Wine method (OIV-MA-AS323-04A).
journal_name
Food Chemjournal_title
Food chemistryauthors
Mandrile L,Cagnasso I,Berta L,Giovannozzi AM,Petrozziello M,Pellegrino F,Asproudi A,Durbiano F,Rossi AMdoi
10.1016/j.foodchem.2020.127009subject
Has Abstractpub_date
2020-10-01 00:00:00pages
127009eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30871-2journal_volume
326pub_type
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