Determination of haloanisols in white wine by immunosorbent solid-phase extraction followed by enzyme-linked immunosorbent assay.
A high through-put screening immunochemical method to control the presence of 2,4,6-trichloroanisol (TCA) and 2,4,6-tribromoanisol (TBA), the main agents responsible for the musty odor in wine samples, has been developed. The method involves a selective (antibody-antigen) solid-phase extraction (SPE), followed by enzyme-linked immunosorbent assay (ELISA) analysis. The sample preparation method established uses for immunosorbents (ISs) prepared by covalently coupling antibodies developed for TCA on a sepharose support. At present, about 200-400 ng L-1 of TBA and TCA can be detected in white wine samples by the IS-SPE-ELISA method described here without any preconcentration step. Simultaneous analyses of many samples are possible with this method. Related chloroanisoles (2,3- and 2,6-dichloroanisols and 2,3,4,5-tetrachloroanisol) and chlorophenols (2,3,4,6-tetrachlorophenol and pentachlorophenol) usually present in contaminated wine samples are also effectively retained by the IS, although only 2,4,6-TCA and 2,4,6-TBA are detected by the ELISA used. The immunopurification procedure developed could also be useful as a selective cleanup method prior to chromatographic analysis.
Sanvicens
Nuria
N
Applied Molecular Receptors Group (AMRg), Department of Biological Organic Chemistry, IIQAB-CSIC, Jordi Girona 18-26, 08034-Barcelona, Spain.
Moore
Eric J
EJ
Guilbault
George G
GG
Marco
M-Pilar
MP
D000840:Anisoles / Q000032:analysis* / Q000737:chemistry; D004797:Enzyme-Linked Immunosorbent Assay; D005504:Food Analysis; D006801:Humans; D009812:Odorants; D014920:Wine / Q000032:analysis*
D000840:Anisoles; C110228:2,4,6-trichloroanisole; C484217:2,4,6-tribromoanisole