3QBD, Arad, Israel, and Chemistry Department, Nuclear Research Center, Negev, Beer-Sheva, Israel.
Talanta. 2012 May 15;93:200-5. doi: 10.1016/j.talanta.2012.02.012. Epub 2012 Feb 11.
The off-flavor of "tainted wine" is attributed mainly to the presence of 2,4,6-trichloroanisole (2,4,6-TCA) in the wine. In the present study the atmospheric pressure gas-phase ion chemistry, pertaining to ion mobility spectrometry, of 2,4,6-trichloroanisole was investigated. In positive ion mode the dominant species is a monomer ion with a lower intensity dimer species with reduced mobility values (K(0)) of 1.58 and 1.20 cm(2)V(-1) s(-1), respectively. In negative mode the ion with K(0) =1.64 cm(2)V(-1)s(-1) is ascribed to a trichlorophenoxide species while the ions with K(0) =1.48 and 1.13 cm(2)V(-1)s(-1) are attributed to chloride attachment adducts of a TCA monomer and dimer, respectively. The limit of detection of the system for 2,4,6-TCA dissolved in dichloromethane deposited on a filter paper was 2.1 μg and 1.7 ppm in the gas phase. In ethanol and in wine the limit of detection is higher implying that pre-concentration and pre-separation are required before IMS can be used to monitor the level of TCA in wine.
“变质酒”的异味主要归因于葡萄酒中 2,4,6-三氯苯甲醚（2,4,6-TCA）的存在。本研究采用离子淌度谱法，研究了 2,4,6-三氯苯甲醚在常压气相离子化学中的情况。在正离子模式下，主要的物种是单体离子，其强度较低的二聚体具有较低的迁移率值（K(0)）分别为 1.58 和 1.20 cm(2)V(-1) s(-1)。在负离子模式下，K(0) =1.64 cm(2)V(-1)s(-1)的离子被归因于三氯苯氧基物种，而 K(0) =1.48 和 1.13 cm(2)V(-1)s(-1)的离子分别归因于 TCA 单体和二聚体的氯原子加成加合物。该系统对溶解在二氯甲烷中并沉积在滤纸上的 2,4,6-TCA 的检测限为 2.1 μg 和气相中的 1.7 ppm。在乙醇和葡萄酒中，检测限更高，这意味着在 IMS 用于监测葡萄酒中 TCA 水平之前，需要进行预浓缩和预分离。
