Determination of fluorine in Turkish wines by molecular absorbance of CaF using a high resolution continuum source atomic absorption spectrometer

Ozbek N., Akman S.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.61, no.1, pp.112-116, 2015 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 61 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.1016/j.lwt.2014.11.032
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.112-116
  • Keywords: High-resolution continuum source graphite furnace atomic absorption spectrometer (HR-CS GFAAS), Molecular absorption spectrometry (MAS), Fluorine determination, Calcium monofluoride (CaF), Wine, WATER FLUORIDATION, MONOFLUORIDE, FURNACES, SAMPLES, FLAMES
  • Istanbul Technical University Affiliated: Yes


Fluorine contents of different types of wines produced in Turkey were determined by the molecular absorption of calcium mono-fluoride (CaF) using a high resolution continuum source graphite furnace atomic absorption spectrometer (HR-CS GFAAS). For this purpose, 2000 mu g mL(-1) of calcium was co-injected to the graphite furnace with diluted wine samples. In order to increase the sensitivities and reduce the limit of detection (LOD) and characteristic mass, summation of the absorbances for CaF at 606.440 nm and 606.231 nm were evaluated. Graphite furnace program was optimized for best accuracy and 700 degrees C for pyrolysis, 2250 degrees C for molecule forming temperature was selected. Quantification was made by linear calibration, standard addition technique by HR-CS-AAS and the results were also compared with ISE method and no significant difference was found. The range of F contents for 20 red and white wine samples varies between LOD and 038 mg L-1. The limit of detection and characteristic mass of the method were 0.18 and 0.058 ng of F, respectively which are appropriate to detect the fluorine concentrations in most of the wine samples. The method is simple, fast, accurate and sensitive. (C) 2014 Elsevier Ltd. All rights reserved.