微分脉冲伏安法
循环伏安法
多酚
化学
波尔图葡萄酒
伏安法
葡萄酒
分析化学(期刊)
色谱法
电化学
食品科学
电极
有机化学
物理化学
抗氧化剂
外科
医学
作者
Ângela Vilas‐Boas,Patrícia Valderrama,Natacha Fontes,M. Dulce Geraldo,M. Fátima Bento
标识
DOI:10.1016/j.foodchem.2018.10.078
摘要
Taking advantage of the low oxidation potential of polyphenolic compounds, voltammetric techniques, such as cyclic voltammetry (CV) and differential pulse voltammetry (DPV) are used rather indiscriminately. In this work, we report Total Polyphenols results (TPP) obtained by these two techniques from a set of nine samples of red and Tawny Port wine. The CV and DPV voltammograms display significant correlations with the physical-chemical parameters used to characterize red and Tawny Port wines, particularly with polyphenols. Although data obtained from CV and DPV for a single polyphenol are directly proportional, important deviations are found between voltammetric results from wines. Results from CV tend to be larger than those from DPV. This difference, that can reach 50% of the TPP value, was related to the presence of total sulphur dioxide. In view of the present study, the polyphenol quantification in wines should be performed by DPV to minimize the interference of SO2.
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