Phosphorus in Wine: Comparison of Atomic Absorption Spectrometry Methods

Abstract

Phosphorus in wine may be determined directly or indirectly by atomic absorption spectrometry. The direct method uses the carbon rod atomizer as the excitation source and a phosphorus hollow cathode lamp. In the indirect determination, one measures the amount of molybdenum that will complex with phosphorus in the wine. Both nitrous oxide-acetylene and air-acetylene flames are suitable as atomization sources in this indirect method. The resultant data have been compared with those from the AOAC colorimetric method (11.032-11.034). A 2-sample comparison test showed the results to be insignificantly different at the 95% confidence limits.