Determination of Trace Chlorophenols in Red Wine by Ionic Liquid Aqueous Two-Phase Extraction Coupled to HPLC

doi:10.7506/spkx1002-6630-201712040

Abstract

Abstract: An extraction method based on an aqueous two-phase system consisting of the hydrophilic ionic liquid [C4MIM]BF4 and the inorganic salt (NH4)2SO4 for the simultaneous determination of six chlorophenols in red wine by high performance liquid chromatography (HPLC) was established. The extraction efficiency and enrichment factor were found to be influenced by the types and concentrations of salts and ionic liquids, as well as pH value, and these parameters were investigated to determine the optimal conditions for extracting chlorophenols. Under the optimal conditions, the linear ranges of six chlorophenols were 20–200 μg/L with correlation coefficients (R2) of 0.999, and the limits of detection (LODs) were in the range of 3.68–12.16 μg/L. This method was successfully applied to analyze six chlorophenols in real red wine samples with spiked recoveries ranging from 87.73% to 103.44% and relative standard deviation (RSD) ranging from 0.33% to 6.35%. This method is simple, rapid, environmentally friendly and efficient.

Key words: ionic liquid, aqueous two-phase system, chlorophenols, red wine, high performance liquid chromatography (HPLC)

CLC Number:

TS262.6

LIU Man, SHI Min, CAO Xueli. Determination of Trace Chlorophenols in Red Wine by Ionic Liquid Aqueous Two-Phase Extraction Coupled to HPLC[J]. FOOD SCIENCE, 2017, 38(12): 260-265.

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Determination of Trace Chlorophenols in Red Wine by Ionic Liquid Aqueous Two-Phase Extraction Coupled to HPLC

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