Determination of semi-volatile additives in wines using SPME and GC-MS

Gulyaim N Sagandykova; Mereke B Alimzhanova; Yenglik T Nurzhanova; Bulat Kenessov

doi:10.1016/j.foodchem.2016.09.164

Determination of semi-volatile additives in wines using SPME and GC-MS

Food Chem. 2017 Apr 1:220:162-167. doi: 10.1016/j.foodchem.2016.09.164. Epub 2016 Sep 28.

Authors

Gulyaim N Sagandykova¹, Mereke B Alimzhanova², Yenglik T Nurzhanova³, Bulat Kenessov⁴

Affiliations

¹ Al-Farabi Kazakh National University, Center of Physical Chemical Methods of Research and Analysis, Almaty, Kazakhstan. Electronic address: sagandykova.gulyaim1@gmail.com.
² Al-Farabi Kazakh National University, Center of Physical Chemical Methods of Research and Analysis, Almaty, Kazakhstan. Electronic address: alimzhanova.mereke@gmail.com.
³ Al-Farabi Kazakh National University, Center of Physical Chemical Methods of Research and Analysis, Almaty, Kazakhstan. Electronic address: n.yenlik@gmail.com.
⁴ Al-Farabi Kazakh National University, Center of Physical Chemical Methods of Research and Analysis, Almaty, Kazakhstan. Electronic address: bkenesov@cfhma.kz.

PMID: 27855884
DOI: 10.1016/j.foodchem.2016.09.164

Abstract

Parameters of headspace solid-phase microextraction, such as fiber coating (85μm CAR/PDMS), extraction time (2min for white and 3min for red wines), temperature (85°C), pre-incubation time (15min) were optimized for identification and quantification of semi-volatile additives (propylene glycol, sorbic and benzoic acids) in wines. To overcome problems in their determination, an evaporation of the wine matrix was performed. Using the optimized method, screening of 25 wine samples was performed, and the presence of propylene glycol, sorbic and benzoic acids was found in 22, 20 and 6 samples, respectively. Analysis of different wines using a standard addition approach showed good linearity in concentration ranges 0-250, 0-125, and 0-250mg/L for propylene glycol, sorbic and benzoic acids, respectively. The proposed method can be recommended for quality control of wine and disclosing adulterated samples.

Keywords: 1,2-Propylene glycol (PubChem CID: 1030); Adulteration; Benzoic acid (PubChem CID: 243); Gas chromatography; Mass spectrometry; Semi-volatile additives; Solid-phase microextraction; Sorbic acid (PubChem CID: 643460); Wine.

MeSH terms

Benzoates / analysis*
Gas Chromatography-Mass Spectrometry / methods*
Propylene Glycol / analysis*
Solid Phase Microextraction / methods*
Sorbic Acid / analysis*
Wine / analysis*

Substances

Benzoates
Propylene Glycol
Sorbic Acid