Stir bar sorptive extraction applied to the determination of dicarboximide fungicides in wine

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dc.contributor.authorSandra P.
dc.contributor.authorTienpont B.
dc.contributor.authorVercammen J.
dc.contributor.authorTredoux A.
dc.contributor.authorSandra T.
dc.contributor.authorDavid F.
dc.date.accessioned2011-05-15T15:59:36Z
dc.date.available2011-05-15T15:59:36Z
dc.date.issued2001
dc.description.abstractThe dicarboximide fungicides vinclozolin, iprodione and procymidone were analyzed in white wines using stir bar sorptive extraction (SBSE) in combination with thermal desorption-capillary GC-MS analysis (TD-cGC-MS). The method was optimized using spiked water samples in a concentration range between 0.5 and 100 μg/l. Iprodione was measured as its degradation product 3,5-dichlorophenyl hydantoin. Limits of quantification in the full scan MS mode are 0.5 μg/l for vinclozolin and procymidone and 5 μg/l for iprodione. In the ion monitoring mode, concentrations 100 times lower can be dosed. Because of wine matrix effects on the recoveries, quantification of the target fungicides in wine had to be carried out by standard addition. For the thermolabile iprodione, the accuracy of SBSE-TD-cGC-MS was verified using SBSE followed by liquid desorption and analysis by liquid chromatography-atmospheric pressure chemical ionization mass spectroscopy. Procymidone and iprodione were detected in wines in concentrations up to 65 μg/l while the highest concentration of vinclozolin detected was smaller than 3 μg/l. © 2001 Elsevier Science B.V. All rights reserved.
dc.description.versionArticle
dc.identifier.citationJournal of Chromatography A
dc.identifier.citation928
dc.identifier.citation1
dc.identifier.issn219673
dc.identifier.other10.1016/S0021-9673(01)01113-X
dc.identifier.urihttp://hdl.handle.net/10019.1/11264
dc.subjectAtmospheric pressure
dc.subjectDesorption
dc.subjectIonization
dc.subjectLiquid chromatography
dc.subjectMass spectrometry
dc.subjectOrganic compounds
dc.subjectWine
dc.subjectQuantification
dc.subjectFungicides
dc.subject3,5 dichlorophenyl hydantoin
dc.subjectdicarboximide fungicide
dc.subjectfungicide
dc.subjecthydantoin derivative
dc.subjectiprodione
dc.subjectprocymidone
dc.subjectunclassified drug
dc.subjectvinclozolin
dc.subjectwater
dc.subjectaccuracy
dc.subjectanalytic method
dc.subjectarticle
dc.subjectassay
dc.subjectatmospheric pressure
dc.subjectdegradation
dc.subjectdesorption
dc.subjectextraction
dc.subjection monitoring
dc.subjectliquid chromatography
dc.subjectmass spectrometry
dc.subjectpriority journal
dc.subjecttemperature
dc.subjectwine
dc.subjectAminoimidazole Carboxamide
dc.subjectBicyclo Compounds
dc.subjectFungicides, Industrial
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectHydantoins
dc.subjectOxazoles
dc.subjectReproducibility of Results
dc.subjectSensitivity and Specificity
dc.subjectWine
dc.titleStir bar sorptive extraction applied to the determination of dicarboximide fungicides in wine
dc.typeArticle
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