Determination of total sulfur concentrations in different types of vinegars using high resolution flame molecular absorption spectrometry

Ozbek N., Akman S.

FOOD CHEMISTRY, vol.213, pp.529-533, 2016 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 213
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodchem.2016.07.007
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.529-533
  • Keywords: Carbon monosulfide, Sulfur, Vinegar, High-resolution continuum source, molecular absorption spectrometry, AIR-ACETYLENE FLAME, GRAPHITE-FURNACE, CARBON MONOSULFIDE, ACID-BACTERIA, FOOD SAMPLES, INJECTION, GASOLINE, ICP


Total sulfur concentrations in vinegars were determined using molecular absorption of carbon monosulfide (CS) determined with a high-resolution continuum source flame atomic absorption spectrometer. The molecular absorption of CS was measured at 258.056 nm in an air-acetylene flame. Due to non-spectral interference, as well as the different sensitivities to some sulfur compounds, all sulfur species were oxidized to sulfate using a HNO3 and H2O2 mixture and the analyte addition technique was applied for quantification. The limit of detection (LOD) and limit of quantification (LOQ) were 11.6 and 38.6 mg L-1, respectively. The concentrations of sulfur in various vinegars ranged from <= LOD to 163.6 mg L-1. (C) 2016 Elsevier Ltd. All rights reserved.