期刊
ANALYTICA CHIMICA ACTA
卷 540, 期 1, 页码 17-24出版社
ELSEVIER
DOI: 10.1016/j.aca.2004.08.031
关键词
anisoles; ASE; GC-MS; cork taint; off-flavour; wine; musty
Cork taint is a musty off-flavour in wines mainly caused by 2,4,6-trichloroanisole, but other haloanisoles can contribute. In this work, a method for the extraction of 2,4,6-trichloroanisole, 214,6-tribromoanisole and 2,6-dichloroanisole has been developed. The procedure involves the extraction of the haloanisoles from cork by pressurised liquid extraction and the analysis of the extracts by both GC-mu ECD and GC-MS-MS. A central composite design was used to investigate the dependence of the recoveries of the analytes on the temperature, percentage pentane-diethyl ether ratio and the extraction time. Experimental data were then processed by using the multiple regression analysis in order to calculate a mathematical model representing the relationship between factors and responses and to determine the best experimental conditions for PLE method. These conditions corresponded to a temperature of 176 degrees C, an extraction time between 2.8 and 4 min and an 80:20 pentane:diethyl ether ratio. (c) 2004 Elsevier B.V. All rights reserved.
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