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Salting‐out assisted liquid–liquid extraction coupled to dispersive liquid–liquid microextraction for the determination of chlorophenols in wine by high‐performance liquid chromatography
Author(s) -
Fan Yingying,
Hu Shibin,
Liu Shuhui
Publication year - 2014
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.201400869
Subject(s) - chromatography , chemistry , wine , extraction (chemistry) , salting out , liquid–liquid extraction , detection limit , high performance liquid chromatography , sample preparation , derivatization , analyte , matrix (chemical analysis) , liquid liquid , calibration curve , analytical chemistry (journal) , aqueous solution , food science
A novel procedure of sample preparation combined with high‐performance liquid chromatography with diode array detection is introduced for the analysis of highly chlorinated phenols (trichlorophenols, tetrachlorophenols, and pentachlorophenol) in wine. The main features of the proposed method are (i) low‐toxicity diethyl carbonate as extraction solvent to selectively extract the analytes without matrix effect, (ii) the combination of salting‐out assisted liquid–liquid extraction and dispersive liquid–liquid microextraction to achieve an enrichment factor of 334–361, and (iii) the extract is analyzed by high‐performance liquid chromatography to avoid derivatization. Under the optimum conditions, correlation coefficients ( r ) were >0.997 for calibration curves in the range 1–80 ng/mL, detection limits and quantification limits ranged from 0.19 to 0.67 and 0.63 to 2.23 ng/mL, respectively, and relative standard deviation was <8%. The method was applied for the determination of chlorophenols in real wines, with recovery rates in the range 82–104%.