Determination of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole on ng L-1 to pgL-1 levels in wine by solid-phase microextraction and gas chromatography-high-resolution mass spectrometry

A gas chromatography-high-resolution mass spectrometry (GC-HRMS) method using solid-phase microextraction (SPME) for the determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wine at low ng L(-1) levels was developed. A robust SPME method was developed by optimizing several different parameters, including type of fiber, salt addition, sample volume, extraction and desorption time. The quantification limit for TCA and TBA in wine was lowered substantially using GC-HRMS in combination with the optimized SPME method and allowed the detection of low analyte concentrations (ng L(-1)) with good accuracy. Limits of quantification for red wine of 0.3 ng L(-1) for TCA and 0.2 ng L(-1) for TBA with gas chromatography-negative chemical ionization mass spectrometry and 0.03 ng L(-1) for TCA and TBA were achieved using GC-HRMS. The method was applied to 30 wines of which 4 wines were sensorically qualified as cork defected. TCA was found in three of these wines with concentrations in the range 2-25 ng L(-1). TBA was not detected in any of the samples.     

Application of fractional factorial experimental and Box-Behnken designs for optimization of single-drop microextraction of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole from wine samples

In this paper a new method for the determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wine samples is presented. Headspace single-drop microextraction (HS-SDME) was used for the extraction and preconcentration of the analytes, followed by analysis by gas chromatography and electron-capture detection (GC-ECD). The variables affecting extraction efficiency were optimized using fractional factorial experimental and Box-Behnken designs. The external calibration procedure was successfully carried out using a synthetic wine solution and diluted red wine samples. The method was also applied to white wine samples. Excellent detection limits of 8.1 and 6.1 ng L(-1) were achieved for TCA and TBA, respectively. Good precision and accuracy were obtained.     

Optimisation of a dispersive liquid-liquid microextraction method for the simultaneous determination of halophenols and haloanisoles in wines

A dispersive liquid-liquid microextraction (DLLME) method has been optimised for simultaneously extracting 2,4,6-trichloranisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), 2,4,6-tribromoanisole (TBA), pentachloroanisole (PCA), 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP), 2,4,6-tribromophenol (TBP) and pentachlorophenol (PCP) from wine. The haloanisoles and halophenols were automatically determined using a gas chromatography-electron-capture detection (GC-ECD) system. Derivatisation of halophenols was performed at the same time as DLLME. Firstly, disperser and extraction solvents, salt addition and temperature conditions were selected. Then, the volume of disperser solvent, extraction solvent and derivatisation agent, and the percentage of base were optimised by means of a central composite design combined with desirability functions. The optimal extraction-derivatisation conditions found were 1.3 mL of acetone, 150 μL of carbon tetrachloride, 75 μL of acetic anhydride and a percentage of base of 0.7%; with no salt addition and at room temperature. Under these conditions, the proposed method showed satisfactory linearity (with correlation coefficients over 0.994), repeatability (below 9.7%) and reproducibility (below 9.9%). Moreover, detection limits were lower than the olfactory threshold of the compounds. The developed method was successfully applied to the analysis of red wine samples. To our knowledge, this is the first time that DLLME has been applied to determine cork taint responsible compounds in wine.     

气相色谱-质谱法测定软木塞中2种霉味物质

建立了一种简便、快速的可同时测定软木塞中两种霉味物质(2,4,6-三氯苯甲醚(TCA)和2,4,6-三溴苯甲醚(TBA))的气相色谱-质谱联用(GC-MS)方法。软木塞样品采用甲醇超声萃取,N-丙基乙二胺(PSA)固相萃取柱净化,浓缩后采用GC-MS进行分析,外标法定量。在10～10000 μg/L的质量浓度范围内,TCA和TBA均有较好的线性关系,相关系数(r2)大于0.99。通过对不同种类的软木塞空白样品进行加标回收率试验和精密度试验考察方法的可行性。结果表明TCA和TBA的回收率介于88.4%与97.6%之间,相对标准偏差介于1.02%与4.58%之间。TCA和TBA的检出限分别为12 μg/L和18 μg/L,定量限分别为40 μg/L和50 μg/L。本方法适用于市售瓶装葡萄酒软木塞中TCA和TBA的检测。     

Determination of phenolic compounds in wines by novel matrix solid-phase dispersion extraction and gas chromatography/mass spectrometry

A novel matrix solid-phase dispersion (MSPD) extraction method was developed to extract simultaneously 23 phenolic compounds from wine samples prior to determination by gas chromatography with mass spectrometric detection in the selected ion monitoring mode. Different parameters of the MSPD technique such as dispersant solid-phase, eluting solvent, and sample ionic strength and pH were optimized. The optimized MSPD procedure requires a small volume of wine (1 mL), commercial silica gel (1.5 g) as dispersant solid-phase and a small volume of ethyl acetate (5 mL) as eluting solvent. Under these conditions, the extraction of the studied compounds was almost complete (mean values of recoveries between 87 and 109%) in a short time (15 min). Moreover, satisfactory standard deviations of repeatability (RSD<9% in most cases), linear regression coefficients (r(2)>0.993) and detection limits (<8 microg/L) confirm the usefulness of the methodology for routine monitoring of the concentration of individual phenolic antioxidants in wines. Application was illustrated by analysis of different wine samples.     

Determination of chloroanisole compounds in red wine by headspace solid-phase microextraction and gas chromatography-mass spectrometry

The objectives of this study, were the development and validation of an analytical method for the determination of 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA) and pentachloroanisole (PCA) in red wine by headspace solid-phase microextraction and GC-MS as well as the application of the optimized and validated method for the quatification of chloroanisoles in different red wines from Navarra. To carry out this study, the extraction variables have been optimized. The fiber and the experimental design selected permit the determination of low analyte concentrations (ng/L) with good accuracy (<5%). Moreover, an analytical method for the determination of TCA and TeCA in wine by GC-MS has been validated. The results obtained in the validation step, recovery values, detection and quantitative limits, and precision were acceptable for all the analytes in the ranges of concentration studied (<5% and <10% for TCA and TeCA, respectively). This method has been used as an analytical method for the quantification of TCA and TeCA in red wine samples that were selected for this study, yielding good results.     

Development of a dispersive liquid-liquid microextraction method for the simultaneous determination of the main compounds causing cork taint and Brett character in wines using gas chromatography-tandem mass spectrometry

A novel dispersive liquid-liquid microextraction (DLLME) method, coupled to gas chromatography-tandem mass spectrometry (GC-MS/MS), was developed for simultaneously determining the main compounds responsible for cork taint (2,4,6-trichloranisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), 2,4,6-tribromoanisole (TBA) and pentachloranisole (PCA)) and Brett character (4-ethylguaiacol (EG), 4-ethylphenol (EP), 4-vinylguaiacol (VG) and 4-vinylphenol (VP)) in wines. Optimisation of DLLME procedure was performed by evaluating the type of disperser and extraction solvents and the temperature and salt addition effects. The volumes of disperser and extraction solvents were also optimised by means of a central composite design combined with desirability functions. Under optimum conditions, 5 mL of wine were extracted with an extraction mixture consisting of 1.43 mL of acetone, and 173 μL of chloroform at room temperature. The analytical characteristics of the method were evaluated. Satisfactory linearity (with correlation coefficients over 0.992), repeatability (below 11.6%) and between-days precision (below 11.0%) were obtained for all target analytes. Detection limits attained were at similar levels or even lower than the olfactory threshold of the studied compounds. Finally, the developed method was successfully applied to the analysis of wine samples. To our knowledge, this is the first time that DLLME has been applied to simultaneously determine the compounds responsible for cork taint and Brett character in wine.     

Development of solid-phase extraction and solid-phase microextraction methods for the determination of chlorophenols in cork macerate and wine samples

Tri-, tetra- and pentachlorophenol (TCP, TeCP and PCP) can be considered the precursors in the formation of corresponding chloroanisoles, known to be powerful odorants in corks and wine. Determining the presence of these chlorophenolic compounds in cork soaking solutions (ethanol/water mixtures, 12% (v/v) ethanol used for cork quality control testing), or in wine can be achieved by acetylation/gas chromatography electron-capture detection. In order to reach the required sensitivity, a previous preconcentration step is necessary. Solid-phase extraction (SPE) and headspace solid-phase microextraction (HS-SPME) have given good results for the preconcentration of TCP, TeCP and PCP in such matrices. The use of Oasis HLB cartridges gives acceptable recoveries for the three compounds when different volumes (50-250 mL) of cork macerate with concentrations ranging from 20 to 150 ng/L are processed. Preconcentration based on HS-SPME has also been optimised with a 100 microm polydimethylsiloxane fibre and in situ derivatization. The HS-SPME method allows chlorophenols in a cork soaking solution and in wine to be determined with a limit of detection of 1 ng/L for each compound (in cork macerate) and a repeatability of around 0.5%-5% (n=8) for a concentration level of 30 ng/L.     

Application of robust NiTi-ZrO2-PEG SPME fiber in the determination of haloanisoles in cork stopper samples

In this study, a novel solid-phase microextraction (SPME) fiber obtained using sol-gel technology was applied in the determination of off-flavor compounds (2,4,6-trichloroanisole (TCA), 2,4,6-tribromoanisole (TBA) and pentachloroanisole (PCA)) present in cork stopper samples. A NiTi alloy previously electrodeposited with zirconium oxide was used as the substrate for a poly(ethylene glycol) (PEG) coating. Scanning electronic microscopy showed good uniformity of the coating and allowed the coating thickness to be estimated as around 17 micarom. The optimization of the main parameters influencing the extraction efficiency, such as cork sample mass, sodium chloride mass, extraction temperature and extraction time were optimized using a full factorial design, followed by a Doehlert design. The optimum conditions were: 20 min of extraction at 70 degrees C using 60 mg of the cork sample and 10 mL of water saturated with sodium chloride in a 20 mL amber vial with constant magnetic stirring. Satisfactory detection limits between 2.5 and 5.1 ng g(-1) were obtained, as well as good precision (R.S.D. in the range of 5.8-12.0%). Recovery tests were performed on three different cork samples, and values between 83 and 119% were obtained. The proposed SPME fiber was compared with commercially available fibers and good results were achieved, demonstrating its applicability.     

Sorptive extraction with in-sample acetylation for gas chromatography-mass spectrometry determination of ethylphenol species in wine samples

An inexpensive and effective sample preparation procedure for the determination of three ethylphenolic off-flavours (4-ethylphenol, 4-ethylguaiacol and 4-ethylcathecol) in wine samples is presented. Analytes were in situ acetylated and concentrated using a disposable silicone sorbent (DSS) exposed to the diluted sample. After that, the analytes were recovered with ethyl acetate and determined by gas chromatography with mass spectrometry. The influence of different parameters (volume of acetic anhydride, basic catalyst, ionic strength, sorbent format, sampling mode and extraction time) on the efficiency of derivatization and extraction steps is discussed. Under optimized conditions, 2 mL of wine were diluted with 15 mL of an aqueous solution of potassium bicarbonate (5%, m/v) in a 22 mL vessel, containing 2 g of sodium chloride. The volume of acetic anhydride and the extraction time were set at 90 μL and 2 h, and the extraction was carried out at room temperature (20±2°C). Analytes were concentrated using a silicone disc (5 mm diameter × 0.5 mm thickness) and further desorbed with 0.2 mL of ethyl acetate. The achieved limits of quantification (LOQs), defined as the concentration of each compound providing a signal 10 times higher than the baseline noise, stayed between 5 and 15 ng mL(-1). The method provided a linear response range of up to 5000 ng mL(-1) and relative recoveries from 91% to 116%. The 4-ethylphenol off-flavour was detected in most red wine samples at concentrations of up to 2700 ng mL(-1).     

Quantification of chloroanisoles in cork using headspace solid-phase microextraction and gas chromatography with electron capture detection

Chloroanisoles can migrate from the cork stopper in wine bottles to the wine and give it a musty taint so it is important to find a method by which they can be determined. The aim of this paper is to develop a method for quantifying 2,4-dichloroanisole, 2,6-dichloroanisole, 2,4,6-trichloroanisole, 2,3,4,6-tetrachloroanisole and 2,3,4,5,6-pentachloroanisole in cork using headspace solid-phase microextraction and gas chromatography with electron capture detection. After we had prepared the cork standards that were so essential to the work we optimised the parameters that most influence headspace solid-phase microextraction: fibre coating, vial volume, cork, kind and volume of solvent to help the extraction, extraction temperature and time, ionic strength and stirring. The method quantifies the total amount of chloroanisoles in cork stoppers (natural, agglomerated, agglomerated with disks and sparkling wine stoppers), at suitable concentrations so that the capacity of these compounds to give wine a musty taint can be evaluated. The quantification limits are: 2,6-dichloroanisole (8.6 ng/g), 2,4,6-trichloroanisole (0.8 ng/g), 2,4-dichloroanisole (3.5 ng/g), 2,3,4,6-tetrachloroanisole (0.6 ng/g), 2,3,4,5,6-pentachloroanisole (0.8 ng/g). The other quality parameters are: recoveries (90.3-105.8%), repeatability (4-13% (RSD expressed)) and intermediate precision (5-14% (RSD expressed)).     

Application of stir bar sorptive extraction for wine analysis

Stir bar sorptive extraction (SBSE) coupled with gas chromatography/mass spectrometry (GC/MS) was used to analyse wine samples for three applications: flavour and compositional analysis; 2,4,6-trichloroanisole (TCA), a common off-aroma in wine; and agrochemicals. SBSE was found to be orders of magnitude more sensitive than modern conventional methodology, allowing for lower detection and quantitation levels, and improved confirmation of identity; SBSE often gave better signal to noise in scan mode than other methods in selective ion monitoring (SIM) mode. With the help of their characteristic mass spectra all agrochemicals could be identified unambiguously at concentrations of 10 microg L(-1) in wine and a further 100 constituents were detected in a Cabernet Sauvignon sample. Thus it is now possible to analyse complex samples such as wine by scan mode, with better confirmation of identity, and without sacrificing sensitivity, where previously SIM methodology had to be used.     

Optimisation of a microwave-assisted extraction method for the simultaneous determination of haloanisoles and halophenols in cork stoppers

This study presents a method based on the use of microwave-assisted extraction (MAE) for the quantitative analysis of 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6-tribromoanisole (TBA), 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP), pentachlorophenol (PCP) and 2,4,6-tribromophenol (TBP) in cork stoppers. The influential parameters of the MAE procedure (extraction time, temperature and solvent volume) were optimised using a central composite experimental design combined with desirability functions. The optimal conditions identified were temperature 170 degrees C, solvent volume 35 mL and extraction time 90 min. MAE extracts were concentrated and derivatised prior to separation and quantification by gas chromatography with electron capture detection. To evaluate the applicability of the proposed MAE method, recovery results were compared with those obtained with the Soxhlet extraction method; the results were similar with both extraction methods. The new method was also satisfactorily applied to real cork stopper samples.     

葡萄酒中痕量木塞污染物的顶空固相微萃取-气相色谱串联质谱法检测

建立了顶空固相微萃取-气相色谱串联质谱检测葡萄酒中主要的痕量木塞污染物——2,4,6-三氯苯甲醚（TCA）的方法。通过优化萃取时间、温度、盐浓度、pH值等固相微萃取处理条件,采用2,4,6-三氯甲苯（TCT）为内标进行定量,气相色谱离子阱质谱法测定。选取TCA母离子和子离子分别为m/z210和m/z195,TCT的母离子和子离子为m/z195和m/z159。方法的定量下限（LOQ）为2.0 ng/L,回收率为71%-98%。该法操作简单、快速,适用于葡萄酒中痕量TCA残留的快速检测。     

海洛因滥用者唾液中毒品代谢物的SPE-GC/MS-SIM分析

本文首先考查了不同类型不同厂家的固相萃取柱的萃取效果,采用提取效果较好的50 mg/mL的Clean-screen CSDAUL01混合型强阳离子固相萃取柱,对唾液中的吗啡、可待因、6-单乙酰吗啡等3种鸦片类毒品进行提取后,将提取液吹干;再经MBTFA衍生化后,进行GC/MS-SIM检测。以乙基吗啡为内标,3种毒品的线性相关系数均大于0.99,线性范围为10～1000 ng/mL,相对回收率分别为85%～110%、94%～107%和75%～92%;相对标准偏差小于10%。3种毒品的检测限分别为2 ng/mL、1 ng/mL和2 ng/mL。该方法灵敏度高、重现性好、操作简便,可用于鸦片类毒品滥用者及中毒者唾液中的毒品及其代谢物的检测。     

Determination of sudan dyes in red wine and fruit juice using ionic liquid-based liquid-liquid microextraction and high-performance liquid chromatography

The liquid-liquid microextraction (LLME) was developed for extracting sudan dyes from red wine and fruit juice. Room temperature ionic liquid was used as the extraction solvent. The target analytes were determined by high-performance liquid chromatography. The extraction parameters were optimized. The optimal conditions are as follows: volume of [C(6)MIM][PF(6)] 50 μL; the extraction time 10 min; pH value of the sample solution 7.0; NaCl concentration in sample solution 5%. The extraction recoveries for the analytes in red wine and fruit samples are 86.79-108.28 and 68.54-85.66%, whereas RSDs are 1.42-5.12 and 1.43-6.19%, respectively. The limits of detection and quantification were 0.428 and 1.426 ng/mL for sudan I, 0.938 and 3.127 ng/mL for sudan II, 1.334 and 4.445 ng/mL for sudan III, 1.454 and 4.846 ng/mL for sudan IV, respectively. Compared with conventional liquid-liquid extraction (CLLE) and ultrasonic extraction (UE), when LLME was applied, the sample amount was less (LLME: 4 mL; CLLE: 10 mL; UE: 10 mL), the extraction time was shorter (LLME: 15 min; CLLE: 110 min; UE: 50 min) and the extraction solvent amount was less (LLME: 0.05 mL IL; CLLE: 15 mL hexane; UE: 20 mL hexane). The proposed method offers a simple, rapid and efficient sample preparation for determining sudan dyes in red wine and fruit juice samples.     

Determination of lipid oxidation level in broiler meat by liquid chromatography

An assay was conducted for the determination of malondialdehyde (MDA) levels in broiler meat. The method involves extraction of tissues with trichloroacetic acid (TCA) and reaction of the TCA extract with 2,4-dinitrophenylhydrazine (DNPH). After separation of the MDA-DNPH complex using a solid-phase extraction C18 column, samples were eluted with 1 mL acetonitrile. Aliquots of 20 microL acetonitrile were analyzed by liquid chromatography on reversed-phase C18 column (3 microm) with UV detection. The products were eluted isocratically with the mobile phase containing acetonitrile-water-acetic acid (39 + 61 + 0.2, v/v/v). The retention time for MDA-DNPH was 6.5 min, and the detection limit was 3.5 microg/kg. Two extraction methods (cold and hot) were also used in the study. The results showed that hot extraction increased results about 55.8% and recovery from samples spiked with 116.6 microg/kg was lower (74.6%) in comparison with cold extraction (94.7%).     

Development of a mixed-mode solid phase extraction method and further gas chromatography mass spectrometry for the analysis of 3-alkyl-2-methoxypyrazines in wine

A new method for analysing 3-isopropyl-2-methoxypyrazine, 3-sec-butyl-2-methoxypyrazine and 3-isobutyl-2-methoxypyrazine in wine has been developed and applied to wine. The analytes are extracted from 25 mL of wine in a solid-phase extraction cartridge filled with 60 mg of cation-exchange mixed-mode sorbent. Analytes are recovered with triethylamine in dichloromethane and the organic extract is analysed by GC-SIM-MS using 3-isopropyl-2-ethoxypyrazine as internal standard. The detection limits of the method are in all cases under 1 ng/L, below the olfactory thresholds of the compounds in wine. The repeatability of the method is around 15% for levels in wine of 2 ng/L. Linearity is satisfactory and recoveries are in all cases close to 100% with RSD between 13% and 20%. The method has been applied to the analysis of 12 Chilean white and 8 Spanish red wines. The levels found suggest that 3-alkyl-2-methoxypyrazines can exert a significant sensory contribution to the aroma of Chilean Sauvignon Blanc wines, while most likely they play a nearly negligible role on traditional Ribera and Rioja Spanish red wines.     

Purge-and-trap preconcentration system coupled to capillary gas chromatography with atomic emission detection for 2,4,6-trichloroanisole determination in cork stoppers and wines

A method based on solvent extraction and purge-and-trap capillary gas chromatography with atomic emission detection (PT-GC-AED) for the determination of 2,4,6-trichloroanisole (TCA) in wines and cork stoppers was optimized and evaluated. TCA was previously extracted from the samples in pentane and the preconcentrated extract was reconstituted in water before being injected into the chromatograph by means of the PT system. Element-specific detection and quantification was carried out by monitoring the chlorine (479 nm) emission line. Two different calibration graphs were used to quantify TCA in the cork or the wine samples, owing to the interference produced by the ethanol content in the wines. Detection limits of 25 pg g(-1) and 5 ng l(-1) were obtained for corks and wines, respectively. The method provided recoveries from spiked samples ranging from 88.5 to 102.3%, confirming the reliability of the procedure and its suitability for routine monitoring.     

Determination of odour-causing volatile organic compounds in cork stoppers by multiple headspace solid-phase microextraction

Multiple headspace solid-phase microextraction (MHS-SPME) coupled with gas chromatography-mass spectrometry has been applied in order to determine 2,4,6-trichloroanisole (2,4,6-TCA), guaiacol, 1-octen-3-ol and 1-octen-3-one in three samples of cork stoppers. These compounds are responsible for cork taint in wine and can modify the organoleptic properties of bottled wine. Variables such as temperature, addition of water, extraction time, and amount of cork were studied. The extractions were performed with a 50/30 microm divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) fibre for 45 min at 100 degrees C using 20 mg of cork. For calibration, 50 microL of VOC aqueous solutions were used and the extraction were carried out for 45 min at 75 degrees C. The limits of detection of the method expressed as ng of VOC per g of cork were 0.3 for 2,4,6-TCA, 7.5 for guaiacol, 1.7 for 1-octen-3-one and 1.9 for 1-octen-3-ol. Relative standard deviation of replicate samples was less than 10%. Significant losses of analytes were observed when the samples were ground at room temperature. Finally, a recovery study was performed and the MHS-SPME results were validated using Soxhlet extraction results.