期刊
FOOD CHEMISTRY
卷 319, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126583
关键词
Chlorinated paraffins; White wine; Red wine; Dispersive liquid-liquid micro-extraction; High performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry
资金
- Provincial Innovative Talents Introduction Foundation of Guangdong, China [2018GDASCX-0919]
This study established a simple and rapid method for determination of short-chain chlorinated paraffins (SCCPs) and medium-chain chlorinated paraffins (MCCPs) by dispersive liquid-liquid micro-extraction coupled with high performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (HPLC-ESI-Q-TOF/MS) in white and red wines. Affecting variables, including extraction solvent, salt concentration, ultrasound-vortex conditions and ethanol content, were evaluated. Under optimized conditions, the limit of detection (LODs) for SCCPs and MCCPs were in the range of 0.15-3.00 ng mL(-1) and 0.08-2.50 ng mL(-1), respectively. The spiked recoveries of SCCPs and MCCPs from white and red wine ranged from 63.2% to 127%. The method is precise with intra- and inter-day variations within 14.0% and 17.0%, respectively. SCCPs and MCCPs in wines from china varied widely, from < LOD to 415 ng mL(-1) and < LOD to 153 ng mL(-1), respectively.
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