Short communication. Use of 4-(5-Br-2 pyridylazo)-1,3-diaminobenzene (5-Br-PADAB) for the spectrometric determination of cobalt in wine

O.M. Baudino, M.M. Pedernera, C.E. Guardia Calderon, E.A. Suero

Abstract


The typically low content of cobalt in wines hinders its quantification by molecular absorptiometry and atomic absorption spectrometry (AAS); difficulties arise both in the preparation of samples and cobalt detection. This work proposes a highly sensitive and selective extraction-spectrometry method that uses 4-(5-Br-2 pyridylazo)-1,3- diaminobenzene (5-Br-PADAB) for the determination of cobalt in this medium. Its accuracy and reproducibility are comparable to those of flame AAS. The molar absorptivity of the complex was 116,000 L/mol/cm. Interference from Fe (III) and Cu (II) ions was resolved by masking them with fluoride and cupron respectively.

Keywords


WINES; CHEMICAL COMPOSITION; COBALT; ATOMIC ABSORPTION SPECTROMETRY

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DOI: 10.5424/sjar/2007054-285