Riu M, Mestres M, Busto O, Guasch J
Department de Química Analítica i Química Orgànica (Unitat d'Enologia del CeRTA), Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Av. Ramón y Cajal 70, E-43005 Tarragona, Catalonia, Spain.
J Chromatogr A. 2002 Nov 15;977(1):1-8. doi: 10.1016/s0021-9673(02)01276-1.
One of the most important problems in the wine world, today, is cork taint, which often has been chemically identified as 2,4,6-trichloroanisole (TCA). The perception limit of this compound is very low (close to 10 and 40 ng/l for white and red wines, respectively), so, even at such low concentrations, its presence becomes a problem in wine quality. A method for the analysis of TCA in white and red wines has been developed in our laboratory, using headspace solid-phase microextraction and gas chromatography with electron-capture detection. The method, which has been optimized using an experimental design, involves the use of fibres coated with polydimethylsiloxane (PDMS) and allows the analysis of TCA at very low concentrations (under 500 ng/l) with good accuracy (RSD < or = 10%). The limits of quantification of the method are 5 and 8 ng/l for white and red wines, respectively, while the limit of detection is 1 ng/l for both types of wine.
当今葡萄酒界最重要的问题之一是软木塞污染，这种污染通常在化学上被鉴定为2,4,6-三氯苯甲醚（TCA）。这种化合物的感知极限非常低（白葡萄酒和红葡萄酒分别接近10纳克/升和40纳克/升），所以即使在如此低的浓度下，它的存在也会成为葡萄酒质量的一个问题。我们实验室已开发出一种分析白葡萄酒和红葡萄酒中TCA的方法，该方法采用顶空固相微萃取和带有电子捕获检测的气相色谱法。该方法通过实验设计进行了优化，使用涂有聚二甲基硅氧烷（PDMS）的纤维，能够以良好的准确度（相对标准偏差≤10%）分析极低浓度（低于500纳克/升）的TCA。该方法对白葡萄酒和红葡萄酒的定量限分别为5纳克/升和8纳克/升，而两种葡萄酒的检测限均为1纳克/升。
