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

SANGRAM H. PATIL; KAUSHIK BANERJEE; SAGAR C. UTTURE; ARIEL R. FONTANA; JORGELINA C. ALTAMIRANO; DASHARATH P. OULKAR; SAMEER S. WAGH; SOMA DASGUPTA; SHUBHANGI B. PATIL; PANDURANG G. ADSULE; MADHUKAR B. DESHMUKH

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2010 p. 1734 - 1740

0308-8146

A fast, sensitive and cost-effective GC-MS method for the determination of the residues of spoilage compound 2,4,6-trichloroanisole in wine is reported. The method involves extraction of wine (60 ml) with 2 ml toluene in presence of 24 g anhydrous MgSO4 and 6 g NaCl. Cleanup of the toluene phase by dispersive solid phase extraction with mixture of 100 mg anhydrous CaCl2, 25 mg primary secondary amine and 50 mg MgSO4 was effective in removing co-extractives and minimizing matrix effects. Time-of-flight and tandem mass spectrometric parameters were optimized to achieve linearity over 0.25-500 ng ml-1 (r2>0.999). The method detection limit was 0.0083 ng ml-1 which is well below the odour threshold of 0.4 ng ml-1. Recoveries at 0.04, 0.2 and 0.8 ng ml-1 were within 80-110% with RSD