The aim of this study was to establish a simple and accurate method to determine fluorine in wines, and to evaluate fluorine intake and risk of toxicity through wine consumption. The effects of total ionic strength adjustment butter (TISAB) on experiment results were investigated, and the acidity of complex test samples was optimized. For ion selective electrode measurement, the technique of standard addition was chosen. The results showed that the fluorine concentration in wines tested by this method all met the quality requirement (< 1 mg/L) specified by the International Organisation of Vine and Wine. The average recovery rate of fluorine from tested red and white wines ranged from 95.83% to 106.67%. The RSD ranged from 1.11% to 4.44%. The method can be used to monitor trace elements in wines.
ZHANG Dongxia
,
QIAO Yuanyuan
,
SHI Baoming
,
BAI Jinyuan
. Determination of fluorine in wines by fluorion selective electrode analysis coupled with interior label[J]. Food and Fermentation Industries, 2019
, 45(6)
: 215
-218
.
DOI: 10.13995/j.cnki.11-1802/ts.018957
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