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Determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry
dc.creator | Tsiropoulos, N. G. | en |
dc.creator | Liapis, K. | en |
dc.creator | Likas, D. T. | en |
dc.creator | Miliadis, G. E. | en |
dc.date.accessioned | 2015-11-23T10:51:58Z | |
dc.date.available | 2015-11-23T10:51:58Z | |
dc.date.issued | 2005 | |
dc.identifier.issn | 1060-3271 | |
dc.identifier.uri | http://hdl.handle.net/11615/33995 | |
dc.description.abstract | Analytical methodology was developed and validated for the determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Two extraction procedures were used: the first involved grapes, must, and wine extraction with alkaline cyclohexane-dichloromethane (9 + 1, v/v) solution, and the second grape extraction with acetone, dichloromethane, and petroleum ether. In both procedures, the extract was centrifuged, evaporated to dryness, and reconstituted in cyclohexane or 2,2,4-trimethylpentane-toluene (9 + 1, v/v), respectively. Spiroxamine diastereomers A and B were determined by GC/IT-MS, and a matrix effect was observed in the case of grapes but not in must and wine. Recovery of spiroxamine from fortified samples at 0.02 to 5.0 mg/kg ranged from 78-102% for grapes and must, with relative standard deviation (RSD) < 13%; for red and white wines, recoveries ranged from 90 to 101% with RSD < 9%. The limit of quantification was 0.02 mg/kg for grapes, must, and wine or 0.10 mg/kg for grapes, depending on the extraction procedure used. | en |
dc.source | Journal of Aoac International | en |
dc.source.uri | <Go to ISI>://WOS:000233763300035 | |
dc.subject | PHASE EXTRACTION CLEANUP | en |
dc.subject | PESTICIDES | en |
dc.subject | VEGETABLES | en |
dc.subject | TEBUCONAZOLE | en |
dc.subject | PYRIMETHANIL | en |
dc.subject | FLUDIOXONIL | en |
dc.subject | FUNGICIDES | en |
dc.subject | CYPRODINIL | en |
dc.subject | FRUITS | en |
dc.subject | Chemistry, Analytical | en |
dc.subject | Food Science & Technology | en |
dc.title | Determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry | en |
dc.type | journalArticle | en |
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