Development of a solid-phase extraction method for the simultaneous determination of chloroanisoles and chlorophenols in red wine using gas chromatography-tandem mass spectrometry

  1. Martínez-Uruñuela, A. 1
  2. Rodríguez, I. 2
  3. Cela, R. 2
  4. González-Sáiz, J.M. 1
  5. Pizarro, C. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Universidade de Santiago de Compostela
    info

    Universidade de Santiago de Compostela

    Santiago de Compostela, España

    ROR https://ror.org/030eybx10

Revista:
Analytica Chimica Acta

ISSN: 0003-2670

Año de publicación: 2005

Volumen: 549

Número: 1-2

Páginas: 117-123

Tipo: Artículo

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DOI: 10.1016/J.ACA.2005.06.016 SCOPUS: 2-s2.0-23844508920 WoS: WOS:000231582000017 GOOGLE SCHOLAR

Otras publicaciones en: Analytica Chimica Acta

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Resumen

A procedure for the determination of three chloroanisoles (2,4,6-trichloro, 2,3,4,6-tetrachloro and pentachloroanisol), as well as their precursor chlorophenols (2,4,6-trichloro, 2,3,4,6-tetrachloro and pentachlorophenol), involved in the presence of cork taint in red wine has been developed. Samples, up to 1 l, were concentrated using a 200 mg Oasis HLB solid-phase extraction (SPE) cartridge. Chlorophenols were quantitatively eluted from this sorbent with 3 ml of methanol. Chloroanisoles were mainly recovered in a second fraction of n-hexane (2 ml). Both fractions were combined and mixed with an aqueous solution of sodium bicarbonate and 50 μl of acetic anhydride. Chlorophenols were acetylated in the aqueous-methanolic phase and extracted to n-hexane. Chloroanisoles remained unaffected in the n-hexane layer. Both groups of compounds were determined by gas chromatography-tandem mass spectrometry in the same chromatographic analysis. Using a temperature programmable vaporization injector detection limits from 0.2 to 2.4 ng l -1, below their sensorial threshold level in red wine, were obtained for all compounds. Average recoveries higher than 80% and acceptable precision were achieved using red wine samples spiked with the analytes at different concentration levels. © 2005 Elsevier B.V. All rights reserved.