Abstract
Procedures for iron species [Fe(II), Fe(III) and organically bounded Fe] separation and determination in wines are described. Liquid/liquid extraction separation of iron species is based on two extraction systems: (i) thiocyanate/IBMK and (ii) 1,10- orto-phetantroline/ ClO 4 - /IBMK. Column solid phase extraction procedure uses home made sorbent prepared by using silica gel and TOMACl filled in disposable syringes. Optimal conditions (sample acidity, reagent concentrations, flow rates, eluate solutions) for both liquid/liquid extraction separation and column solid phase extraction separation procedures are proposed. Analyses results for wine samples obtained from the market in Macedonia and Bulgaria and from the vineries in Macedonia are presented.
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