Quantitative solid phase microextraction – Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine

由 ty10086 提交于 周四, 08/26/2021 - 13:34
文章英文标题
Quantitative solid phase microextraction – Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine
正文
Abstract(#br)Megastigmatrienone is a key flavor compound in tobacco. It has also been detected in wine, where it may contribute to a tobacco/incense aroma, but its importance and concentration in wines had never previously been evaluated.(#br)A method was developed and validated for quantifying the five megastigmatrienone isomers in red and white wines.(#br)Megastigmatrienone isomers were extracted by headspace solid-phase microextraction (HS-SPME), with a 65\u003cce:hsp sp=\"0.25\"/\u003eμm film thickness polydimethylsiloxane–divinylbenzene (PDMS–DVB) fiber and analyzed using gas chromatography–mass spectrometry (GC/MS) in selected ion monitoring mode (SIM). Several parameters affecting the length of the adsorption process (i.e., adding salt, extraction time and extraction temperature) were tested. The optimum analytical conditions were established.(#br)The LOQ were between 0.06\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 and 0.49\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 for white wine and 0.11\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 and 0.98\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 for red wine, repeatability in both types of wine was less than 10% and recovery ranged from 96% for white wine to 94% for red wine. The five isomers of megastigmatrienone were quantified in red and white wines for the first time. Concentrations ranged from 2\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 to 41\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 in both red and white wines. Initial results revealed a link between wine aging and megastigmatrienone levels, indicating that megastigmatrienone may be a component in wine “bouquet”.
文章内容（英文）
Abstract(#br)Megastigmatrienone is a key flavor compound in tobacco. It has also been detected in wine, where it may contribute to a tobacco/incense aroma, but its importance and concentration in wines had never previously been evaluated.(#br)A method was developed and validated for quantifying the five megastigmatrienone isomers in red and white wines.(#br)Megastigmatrienone isomers were extracted by headspace solid-phase microextraction (HS-SPME), with a 65\u003cce:hsp sp=\"0.25\"/\u003eμm film thickness polydimethylsiloxane–divinylbenzene (PDMS–DVB) fiber and analyzed using gas chromatography–mass spectrometry (GC/MS) in selected ion monitoring mode (SIM). Several parameters affecting the length of the adsorption process (i.e., adding salt, extraction time and extraction temperature) were tested. The optimum analytical conditions were established.(#br)The LOQ were between 0.06\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 and 0.49\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 for white wine and 0.11\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 and 0.98\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 for red wine, repeatability in both types of wine was less than 10% and recovery ranged from 96% for white wine to 94% for red wine. The five isomers of megastigmatrienone were quantified in red and white wines for the first time. Concentrations ranged from 2\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 to 41\u003cce:hsp sp=\"0.25\"/\u003eμg\u003cce:hsp sp=\"0.25\"/\u003eL −1 in both red and white wines. Initial results revealed a link between wine aging and megastigmatrienone levels, indicating that megastigmatrienone may be a component in wine “bouquet”.
来源出处
Journal|[J]Analytica Chimica ActaVolume 813, 2014. PP 63-69
DOI
https://doi.org/10.1016/j.aca.2014.01.019

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