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Use of SPE‐GC/EIMS for residue analysis in wine elaborated from musts spiked with formulations of chlorpyriphos‐methyl, methiocarb, dicofol, and cyproconazol
Author(s) -
Jiménez Juan José,
Bernal José Luis,
del Nozal María J.,
Toribio Laura,
Bernal José
Publication year - 2007
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.200600345
Subject(s) - chemistry , wine , chromatography , dicofol , gas chromatography , gas chromatography–mass spectrometry , residue (chemistry) , organic chemistry , mass spectrometry , food science , acaricide
The likely presence in wine of residues of the active ingredient and its degradation products, besides the byproducts and excipients of the commercial formulation, has been investigated for four pesticides. Formulations containing chlorpyriphos‐methyl, methiocarb, dicofol, and cyproconazol were added to must, which was subjected to a usual vinification. The wines elaborated from must spiked with the formulation of chlorpyriphos‐methyl contained two pyridinol compounds in addition to excipients such as alkylbenzenes, naphthalene, and methylnaphthalenes. Methiocarb was hydrolyzed to yield the corresponding phenol, and various unidentified compounds related to cyproconazol were observed in wine. The residues of the dicofol‐containing formulation resulted to be dechlorination products; impurities from its commercial formulation were also detected in must and wine extracts. White wines contained higher amounts of residues than red wines. The residues were detected after an SPE followed by GC/EIMS in the scan mode. The concentrations of the active ingredients were determined by a matrix‐matched calibration to avoid quantitative errors arising from the matrix.