Optimisation of stir bar sorptive extraction for the analysis of volatile phenols in wines

被引:82
作者
Díez, J
Domínguez, C
Guillén, DA
Veas, R
Barroso, CG
机构
[1] Univ Cadiz, Dept Quim Analit, Fac Ciencias, Cadiz 11510, Spain
[2] Osborne & Cia SA, Dept Tecn, Cadiz 11500, Spain
关键词
stir bar sorptive extraction; extraction methods; wine; food analysis; phenols; volatile organic compounds;
D O I
10.1016/j.chroma.2003.10.073
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
An easy, fast and reliable analytical method is proposed for the determination of the concentration of volatile phenols (ethyl- and vinylphenols) in wines. The novel stir bar sorptive extraction (SBSE) technique is employed, following a simple and fast procedure that allows 15 samples to be extracted simultaneously using very small sample volume. Extracts are desorbed in a thermodesorption system (TDS) coupled on-line to a gas chromatograph-mass spectrometry system. The SBSE offers better recovery and linear regression coefficient (r(2)) for the four volatile phenols than solid-phase extraction (SPE). The mass spectrometric detection in selected ion monitoring mode contributes to the lower detection limit and good sensibility obtained with this method. (C) 2003 Elsevier B.V. All rights reserved.
引用
收藏
页码:263 / 267
页数:5
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