Development and validation of a simple analytical method for the determination of 2,4,6-Trichloroanisole in wine by GC-MS

PATIL, S. H.; BANERJEE, K.; UTTURE, S.; FONTANA, A.; ALTAMIRANO, J.; OULKAR, D. P.; WAGH, S. S.; DASGUPTA, S.; PATIL, S. B.; JADHAB, M.R.; UGARE, B.R.; ADSULE, P. G.; DESHMUKH, M. B.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2010 vol. 124 p. 1734 - 1740

0308-8146

A novel method for the residue analysis of wine spoilage compound 2,4,6-trichloroanisole is reported. Wine (60 ml) was extracted with 2 ml toluene in presence of 24 g MgSO4 and 6 g NaCl. Cleanup of the toluene phase by dispersive solid phase extraction with mixture of 100 mg CaCl2, 25 mg primary secondary amine and 50 mg MgSO4 was effective in minimising co-extractives and matrix effects. Time-of-flight and tandem mass spectrometric parameters were optimised to achieve linearity over 0.25?500 ng ml-1 and method detection limit 0.0083 ng ml 1 which is well below the odour threshold of 0.04 ng ml-1. Recoveries at 0.04, 0.2 and 0.8 ng ml-1 were within 80?110% (±8%). The method was reproducible when tested for Argentinean wines with intra-laboratory Horwitz ratios being