Room temperature and sensitive determination of haloanisoles in wine using vacuum-assisted headspace solid-phase microextraction
| Autor: | Vakinti Maria, Mela Sofia-Maria, Fernandez-Martinez Elena, Psyllaki Eleftheria |
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| Rok vydání: | 2019 |
| Předmět: |
Analyte
2 4 6-Trichloroanisole Time Factors Vacuum Vac-HSSPME Wine Haloanisoles Anisoles 010402 general chemistry Solid-phase microextraction 01 natural sciences Biochemistry Analytical Chemistry Matrix (chemical analysis) chemistry.chemical_compound Limit of Detection Wine analysis Pressure Solid Phase Microextraction Detection limit Chromatography Ethanol Chemistry 010401 analytical chemistry Organic Chemistry Extraction (chemistry) Temperature Water General Medicine 0104 chemical sciences Standard addition Headspace sampling |
| Zdroj: | Journal of chromatography. A. 1602 |
| ISSN: | 1873-3778 |
| Popis: | Summarization: Headspace solid-phase microextraction (HSSPME) is a widespread technique used to extract trace amounts of haloanisoles from wine samples. A major challenge to overcome is the high ethanol content in wines that affects the solubilities of haloanisoles and reduces their headspace abundance. To overcome this obstacle and meet sensitivity requirements, reported HSSPME procedures typically suggest heating the wine samples and/or sampling for extended times. The present work proposes the use of vacuum-assisted HSSPME (Vac-HSSPME) to accelerate the extraction kinetics whilst sampling at room temperature. Although ethanol affected the physico-chemical properties of the target analytes, these changes were not sufficient to prevent the positive effect of vacuum on HSSPME sampling. To demonstrate the benefits of adopting the vacuum approach, Vac-HSSPME and regular HSSPME methods were independently optimized and the results were compared at all times. The effect of ethanol under each pressure condition was also discussed. Under the optimum conditions found, Vac-HSSPME sampling for 30 min at room temperature at 25 °C yielded lower detection limits (0.13 to 0.19 ng L−1) than those obtained with regular HSSPME sampling for 30 min at 55 °C (0.26 to 0.76 ng L−1). The proposed Vac-HSSPME method was successfully applied to quantify haloanisoles in bottled red wines and a discussion on the effect of wine volatiles was included. The standard addition method was used to minimize matrix effects. The increase in total pressure due to the presence of ethanol and other volatile wine components did not reduce the positive effect of vacuum on HSSPME. Nonetheless, in accordance to past HSSPME methods, the limits of detection and quantification were affected due to the noise level increase and analyte interaction with matrix. The proposed Vac-HSSPME procedure was applied to twelve bottled red wines and one sample was found positive on 2,4,6-trichloronanisole. Παρουσιάστηκε στο: Journal of Chromatography A |
| Databáze: | OpenAIRE |
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