Nattapong ChantipmaneeWaleed AlahmadThitaporn Sonsa-ArdKanchana UraisinNuanlaor RatanawimarnwongThitirat MantimDuangjai NacaprichaFlow Innovation-Research for Science and Technology Laboratories (Firstlabs)Mahidol UniversitySrinakharinwirot University2018-12-212019-03-142018-12-212019-03-142017-11-21Analytical Methods. Vol.9, No.43 (2017), 6107-611617599679175996602-s2.0-85033588951https://repository.li.mahidol.ac.th/handle/20.500.14594/42129© 2017 The Royal Society of Chemistry. A green analytical flow method was developed for the determination of total sulfite in white wine. The method employs the membraneless vaporization (MBL-VP) technique for gas-sample separation allowing direct analysis of wine. Sulfite in an aliquot of sample was converted to SO2 gas via acidification. Dissolution of the gas into the water acceptor led to a change in the conductivity of the acceptor which was monitored using a 'capacitively coupled contactless conductivity detector' (C4D) flow cell. Only a minute amount of common acid (100 μL of 1.5 mol L-1 H2SO4) is used. The MBL-VP unit was incorporated into the flow system to separate the SO2 gas from the wine sample using the headspace above the donor and acceptor compartments as a virtual membrane. The method provides a linear working range (10-200 mg L-1 sulfite) which is suitable for most wines with calibration equation y = (0.056 ± 0.002)x + (1.10 ± 0.22) and r2 = 0.998. Sample throughput is 26 samples h-1. The lower limit of quantitation (LLOQ = 3SD of blank per slope) is 0.3 mg L-1 sulfite for 20 s diffusion time with good precision (%RSD = 0.8 for 100 mg L-1 sulfite, n = 10). We also present a simple modification of the MBL-VP unit by the addition of a third cone-shaped reservoir to provide two acceptor zones leading to improvement in sensitivity of more than three-fold without use of heating to enhance the rate of diffusion of SO2.Mahidol UniversityChemical EngineeringChemistryEngineeringArticleSCOPUS10.1039/c7ay01879g