کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1186376 | 963436 | 2009 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Preparation and application of 2,4,6-tribromo-[13C6]-anisole for the quantitative determination of 2,4,6-tribromoanisole in wine Preparation and application of 2,4,6-tribromo-[13C6]-anisole for the quantitative determination of 2,4,6-tribromoanisole in wine](/preview/png/1186376.png)
An expedient preparation of 2,4,6-tribromo-[13C6]-phenol (13C6-TBP) and its conversion to 2,4,6-tribromo-[13C6]-anisole (13C6-TBA) is described. The method involves the bromination of an aqueous solution of 13C6-phenol and subsequent methylation of the corresponding tribromophenol with methyl iodide. Mass spectrometric and nuclear magnetic resonance analyses of 13C6-TBP and 13C6-TBA confirm that their chemical and isotopic purities were better than 99%. The application of 13C6-TBA to the quantitative analysis of the known musty taint 2,4,6-tribromoanisole (TBA) in wine using solid phase microextraction coupled to gas chromatography-mass spectrometry, operated in the selected ion monitoring mode, is described. The detection limit for TBA was 2 ng l−1, based on a minimum signal response greater than three times the background noise.
Journal: Food Chemistry - Volume 113, Issue 1, 1 March 2009, Pages 307–312