Determination of Chlorophenols and Chloroanisols in Wine by Headspace Solid-Phase Microextraction and Gas Chromatography-Tandem Mass Spectrometry

Abstract

Abstract: A headspace solid-phase microextraction and gas chromatography-tandem mass spectrometric (HS-SPME- GC-MS/MS) method was proposed for the simultaneous determination of three chlorophenols 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP), pentachlorophenol (PCP) and two chloroanisols including pentachloroanisol (PCA) and 2,4,6-trichloroanisol (TCA) in wine. Chlorophenols from wine samples were acetylated and then analyzed by GC-MS/MS in a multi-reaction monitoring (MRM) mode. Four extraction parameters including extraction fiber, ion strength, extraction temperature and extraction time were optimized. The results showed that the limit of detection of this method was 0.1 ng/L. The average spike recovery rates of five analytes in a positive sample were 86.0%－105.9% with a RSD less than 16.5% (n = 5). This method was simple, effective, sensitive and therefore applicable to monitor cork taint in exported and imported wine.

Key words: chlorophenols, chloroanisols, HS-SPME, GC-MS/MS, wine

CLC Number:

TS207.3
O657

References

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