Optimisation of stir bar sorptive extraction for the analysis of volatile phenols in wines

• Published in: Journal of Chromatography A Vol. 1025; no. 2; pp. 263 - 267
• Main Authors: Dı́ez, Juan, Domı́nguez, Cristina, Guillén, Dominico A., Veas, Rafael, Barroso, Carmelo G.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Amsterdam Elsevier B.V 06.02.2004; Elsevier
• Subjects: Biological and medical sciences; Chromatography, Gas - methods; Extraction methods; Fermented food industries; Food analysis; Food industries; Fundamental and applied biological sciences. Psychology; Phenols; Phenols - analysis; Reproducibility of Results; Sensitivity and Specificity; Stir bar sorptive extraction; Volatile organic compounds; Volatilization; Wine; Wine - analysis; Wines and vinegars; Wine; Volatile organic compounds; Phenols; Extraction methods; Stir bar sorptive extraction; Food analysis; Validation; Chemical analysis; Coupled method; Thermodesorption; Volatile organic compound; Gas chromatography; Sample preparation; Mass spectrometry; Quantitative analysis
• ISSN: 0021-9673
• DOI: 10.1016/j.chroma.2003.10.073

An easy, fast and reliable analytical method is proposed for the determination of the concentration of volatile phenols (ethyl- and vinylphenols) in wines. The novel stir bar sorptive extraction (SBSE) technique is employed, following a simple and fast procedure that allows 15 samples to be extracted simultaneously using very small sample volume. Extracts are desorbed in a thermodesorption system (TDS) coupled on-line to a gas chromatograph–mass spectrometry system. The SBSE offers better recovery and linear regression coefficient ( r 2) for the four volatile phenols than solid-phase extraction (SPE). The mass spectrometric detection in selected ion monitoring mode contributes to the lower detection limit and good sensibility obtained with this method.