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|Título:||Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography–quadrupole mass spectrometry for the determination of volatile compounds in wines|
Perestrelo, Rosa Maria de Sá
Neng, Nuno R.
Câmara, José de Sousa
Coimbra, Manuel A.
Nogueira, J. M. F.
Rocha, Sílvia M.
|Palavras-chave:||Stir bar sorptive extraction|
Large volume injection
Gas chromatography–quadrupole mass spectrometry
Faculdade de Ciências Exatas e da Engenharia
|Citação:||Coelho, E., Perestrelo, R., Neng, N. R., Câmara, J. S., Coimbra, M. A., Nogueira, J. M. F., & Rocha, S. M. (2008). Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography–quadrupole mass spectrometry for the determination of volatile compounds in wines. Analytica chimica acta, 624(1), 79-89.|
|Resumo:||Stir bar sorptive extraction and liquid desorption followed by large volume injection coupled to gas chromatography–quadrupole mass spectrometry (SBSE–LD/LVI-GC–qMS) had been applied for the determination of volatiles in wines. The methodology was optimised in terms of extraction time and influence of ethanol in the matrix; LD conditions, and instrumental settings. The optimisation was carried out by using 10 standards representative of the main chemical families of wine, i.e. guaiazulene, E,E-farnesol, β-ionone, geranylacetone, ethyl decanoate, β-citronellol, 2-phenylethanol, linalool, hexyl acetate and hexanol. The methodology shows good linearity over the concentration range tested, with correlation coefficients higher than 0.9821, a good reproducibility was attained (8.9–17.8%), and low detection limits were achieved for nine volatile compounds (0.05–9.09 μg L−1), with the exception of 2-phenylethanol due to low recovery by SBSE. The analytical ability of the SBSE–LD/LVI-GC–qMS methodology was tested in real matrices, such as sparkling and table wines using analytical curves prepared by using the 10 standards where each one was applied to quantify the structurally related compounds. This methodology allowed, in a single run, the quantification of 67 wine volatiles at levels lower than their respective olfactory thresholds. The proposed methodology demonstrated to be easy to work-up, reliable, sensitive and with low sample requirement to monitor the volatile fraction of wine.|
|Aparece nas colecções:||Artigos em revistas internacionais|
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