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 Instituto de Biotecnología - Facultad de Ingeniería - Universidad Nacional de San Juan. Oeste de San Jua
  • M.M. Pedernera Facultad de Química, Bioquímica y Farmacia Universidad Nacional de San Luis. San Luis
  • C.E. Guardia Calderon Facultad de Química, Bioquímica y Farmacia Universidad Nacional de San Luis. San Luis
  • E.A. Suero Instituto de Biotecnología - Facultad de Ingeniería - Universidad Nacional de San Juan. Oeste de San Jua
Keywords: WINES, CHEMICAL COMPOSITION, COBALT, ATOMIC ABSORPTION SPECTROMETRY

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.

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Published
2007-12-01
How to Cite
Baudino, O., Pedernera, M., Guardia Calderon, C., & Suero, E. (2007). Short communication. Use of 4-(5-Br-2 pyridylazo)-1,3-diaminobenzene (5-Br-PADAB) for the spectrometric determination of cobalt in wine. Spanish Journal of Agricultural Research, 5(4), 506-509. https://doi.org/10.5424/sjar/2007054-285
Section
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