Dynamic headspace coupled to erevaporation for the analysis of anisoles in wine by gas chromatography-ion-trap tandem mass spectrometry

被引：13

作者：

Gómez-Ariza, JL ^{[1
]}

García-Barrera, T ^{[1
]}

Lorenzo, F ^{[1
]}

机构：

[1] Univ Huelva, Fac Ciencias Expt, Dept Quim & Ciencias Mat, Huelva 21007, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2004年 / 1056卷 / 1-2期

关键词：

anisoles; wine; pervaporation; perevaporation; headspace; hygroscopic membrane; off-flavour; musty compounds; Carbofrit((R));

D O I：

10.1016/j.chroma.2004.09.057

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Off-flavours in wines are mainly due to the presence of 2,4,6-trichloroanisole and other haloanisoles. The purpose of this study was to develop a method based on the coupling of dynamic headspace and perevaporation to GC-MS-MS to attain better analyte sensitivity and selectivity. The approach has been applied to the analysis of 2,6-dichloroanisole, 2,4,6-trichloroanisole and 2,4,6-tribromoanisole in various wines. For these compounds that cause taste and odour problems, the method was linear from the quantification limit to 3 ng for all the analytes with recoveries greater than 80% and satisfactory precision. Detection limits were as low as 2-36 ng l(-1). (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：243 / 247

页数：5

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