Abstract
Procedures to analyze pesticides in wines were developed and evaluated. Wine samples were applied to solid-phase extraction cartridges (C-18, octadecyl), and pesticides were eluted with ethyl acetate. The reduced solvent extracts were subsequently screened and analyzed by gas chromatography-mass spectrometry using full scan or selected ion monitoring. Target and qualifier ions and retention times were used to screen, confirm, and determine recoveries of 48 common pesticides. Various parameters including pesticide spike concentrations, wine type (red and white), and salt addition prior to extraction were compared and evaluated for highest extraction efficiencies and optimal sensitivity in spiked wine samples. Suitable recoveries to most pesticides at the 0.01 and 0.10 mg/L fortifications were obtained by adding sodium chloride prior to extraction and ethyl acetate elution. These findings confirm that this is a fast and effective method for identifying several types of pesticides in wines.
- Received March 1999.
- Revision received August 1999.
- Copyright 1999 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.