کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7587349 | 1492078 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A fast and environment-friendly MEPSPEP/UHPLC-PDA methodology to assess 3-hydroxy-4,5-dimethyl-2(5H)-furanone in fortified wines
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کلمات کلیدی
SotolonMicroextraction by packed sorbent (MEPS)LOQLC-PDALLEUHPLC-MSDCMSPEACNGC-MS - کروماتوگرافی گازی-طیف سنج جرمیSolid-phase extraction - استخراج فاز جامدLiquid-liquid extraction - استخراج مایع _ مایعAcetonitrile - استونیتریلFormic acid - اسید فرمیکBIN - باینLOD یا Limit of detection - حد تشخیصWine - شراب Methanol - متانولlimit of quantification - محدودیت اندازه گیریlimit of detection - محدودیت تشخیصMeOH - مونOxidative aging - پیری اکسید کنندهgas chromatography – mass spectrometry - کروماتوگرافی گاز - طیف سنج جرمی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Sotolon is widely associated with the quality of fortified aged wines, and has also been linked to premature oxidative aging (premox). Here we developed a single, fast and environmental-friendly microextraction by packed sorbent ultra-high pressure liquid chromatography analysis (MEPS/UHPLC-PDA) for sotolon quantification in different wines. The best extraction conditions (loading three times 250 μL samples through the MEPSPEP sorbent and elution with 100 μL of 50% MeOH) were combined with a fast UHPLC separation (5 min separation using acidified 10% MeOH isocratic flow in a CORTECS C18 column) to allow unparalleled minimum sample and solvents volumes usage. The validated methodology showed good linearity (r2 > 0.993) and precision (<5.6%); high recovery (>81%) and detection limits (0.45-2.51 μg/L) far below sotolon odor threshold for any type of wine. The methodology was successfully applied to selected white table and Madeira wines, encompassing therefore a wide range of alcohol and sugar contents. Furthermore, as far we may know, this is the first time a single methodology can be used to assess both wine aging or premox according to the type of wine.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 686-693
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 686-693
نویسندگان
Jorge Freitas, Rosa Perestrelo, Rubina Cassaca, Mariangie Castillo, Mariana Santos, Jorge Pereira, José S. Câmara,