Susana S. M. P. Vidigal

Sequential injection lab-on-valve platform as a miniaturisation tool for solid phase extraction

There is a growing interest in the possibility to perform pre-concentration of analyte and its derivatization with the aim of eliminating interferences, to increase the sensitivity and selectivity of analytical methodologies. The manipulation of the solid phase in conventional analysis may involve the use of relatively large amounts of solid phase. This limitation can be minimized by manipulation in flow systems through the bead injection approach. In this scenario, sequential injection lab-on-valve (SI-LOV) platform has proved to be a powerful tool in the automation of solid phase extraction, and is reviewed in this paper.

Exploiting the bead injection LOV approach to carry out spectrophotometric assays in wine: Application to the determination of iron

A sequential injection lab-on-valve (SI-LOV) system was used to develop a new methodology for the determination of iron in wine samples exploiting the bead injection (BI) concept for solid phase extraction and spectrophotometric measurement. Nitrilotriacetic Acid (NTA) Superflow resin was used to build the bead column of the flow through sensor. The iron (III) ions were retained by the bead column and react with SCN(-) producing an intense red colour. The change in absorbance was monitored spectrophotometrically on the optosensor at 480 nm. It was possible to achieve a linear range of 0.09-5.0 mg L(-1) of iron, with low sample and reagent consumption; 500 μL of sample, 15 μmol of SCN(-), and 9 μmol of H(2)O(2), per assay. The proposed method was successfully applied to the determination of iron in wine, with no previous treatment other than dilution, and to other food samples.

Determination of total protein content in white wines by solid phase spectrometry in a SI–LOV system

Although present at low concentration in wine samples, proteins, have considerable technological importance, due to their capability of haze formation. The present work presents a methodology for the quantification of total protein in white wine in a sequential injection lab-on-valve system, exploiting the bead injection concept for solid phase extraction with spectrophotometric detection. The method is based on the retention of the proteins in the solid support, NTA (nitrilotriacetic acid) superflow beads, charged by Cu(2+). The change in the absorbance is monitored at 500nm at the surface of the beads after addition of the Folin-Ciocalteus reagent (FCr). The developed method presented a sample consumption of 400μL per assay and a consumption of FCr and Cu(2+) solution of 25μL and 100μL per assay, respectively. It was possible to achieve a linear range up to 0.30g/L with a limit of detection and quantification of 0.03 and 0.10g/L, respectively. The proposed method was successfully applied to white wine samples.

Sequential injection lab-on-valve system for the determination of the activity of peroxidase in vegetables.

Horseradish peroxidase (HRP) has been broadly used and investigated for many analytical purposes; it is an enzyme that catalyzes the reduction of hydrogen peroxide in the presence of a reducing compound. The objective of this work was to develop a methodology for the spectrophotometric determination of the activity of peroxidase in vegetable extracts using a flow method with a sequential injection lab-on-valve format. The developed system is based on the reaction between hydrogen peroxide (H(2)O(2)) and 2,2-azinobis(3-ethylbenzothiazoline-6)sulfonic acid (ABTS) catalyzed by the enzyme (HRP). The method presented a sample consumption of 15 microL per assay and a consumption of ABTS and H(2)O(2) of 24 microg and 12 microg per assay, respectively. It was also possible to monitor online the thermal inactivation of peroxidase at different temperature ranges.

A flow-based platform for measuring the acidity parameters in wine

The present work describes a valuable tool for winemaking industry to measure the acidity parameters with rapid response, simple sample handling, with no or minimal pre-treatment. Thus, a sequential injection analysis (SIA) system with spectrophotometric detection was used as platform for the development of methodologies for the quantification of volatile and total acidity in wine samples. Both procedures make use of the same colour reagent, bromothymol blue (BTB) that changes its intrinsic colour in the presence of the acidity compounds. The volatile acidity value was attained with the separation of the volatile fraction of acids by means of a membrane separation technique, a gas-diffusion unit. For the total acidity value, the sample was merged with the colour reagent on the way towards detection. The fixed acidity is a result of the difference from the total and the volatile acidity. The presented tool displayed a low sample and reagent consumption, 346 and 102µL of sample and 37 and 32µg of BTB, for the volatile acidity (VA) and for the total acidity (TA), respectively. The observed limits of detection and quantification were 0.03 and 0.01gL-1 (VA) and 0.09 and 0.02gL-1 (TA) with high determination rates, 35 (VA) and 62 (TA) determinations per hour. The proposed system was successfully applied to the quantification of volatile, total and fixed acidity in white table wine samples. The obtained results were in good agreement with the ones obtained by the reference methods.