Catedra de Quimica Agricola, ETSIA, Universidad de Castilla-La Mancha, Albacete, Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 Jan;26(1):32-8. doi: 10.1080/02652030802273130.
This is the first study to be carried out on the incidence of halophenols and haloanisoles, including trichloroanisole, in aged red wines. A total of 966 red wines, aged for 6, 12 and 24 months in oak barrels and from different Spanish production areas, were analysed by stir bar sorptive extraction followed by gas chromatography/mass spectrometry (GC/MS). From the wines sampled, 155 (16.1%) were contaminated with one or several compounds, with 7.6, 6.9 and 1.5% corresponding to the 12- (aged-12), 6- (aged-6) and 24-month-aged (aged-24) wines, respectively. The most abundant compounds causing taint were 2,3,4,6-tetrachloroanisole and 2,4,6-trichloroanisol (6.8 and 5.3%, respectively). No 2,4,6-tribromophenol was found in any of the samples. Contamination with halo compounds was highest in samples from South-West Spain, followed by those from Northern Spain. The mean concentration for all compounds were always higher than their respective olfactory threshold, but none of these halo compounds represent a health hazard to humans through the consumption of commercial red aged wines.
这是首次针对陈年老酒中卤代苯酚和卤代苯甲醚（包括三氯苯甲醚）的发生率进行的研究。总共分析了 966 种在橡木桶中陈酿 6、12 和 24 个月的来自不同西班牙产区的红葡萄酒，采用搅拌棒吸附萃取结合气相色谱/质谱（GC/MS）进行分析。在所采样的葡萄酒中，有 155 种（16.1%）受到一种或多种化合物的污染，分别有 7.6%、6.9%和 1.5%对应于 12 个月陈酿（aged-12）、6 个月陈酿（aged-6）和 24 个月陈酿（aged-24）的葡萄酒。造成污染的最丰富的化合物是 2,3,4,6-四氯苯甲醚和 2,4,6-三氯苯甲醚（分别为 6.8%和 5.3%）。在任何样品中均未发现 2,4,6-三溴苯酚。来自西班牙西南部的样品中卤代化合物的污染最高，其次是来自西班牙北部的样品。所有化合物的平均浓度始终高于各自的嗅觉阈值，但这些卤代化合物都不会通过饮用商业陈年老红酒对人类健康造成危害。
