Development of a method for the quantitation of chloro-, bromo-, and iodoacetic acids in alcoholic beverages.
Chloroacetic, bromoacetic, and iodoacetic acids can be found in alcoholic beverages when they are used as preservatives/stabilizers or as disinfectants. As they are toxic components, their addition is not permitted under European Union and U.S. regulations. To date, no sensitive methods are available, and those proposed are very laborious. This paper describes a sensitive and straightforward method for the determination of the three monohalogenated acetic acids (m-HAAs) in wines and beers using static headspace extraction coupled with gas chromatography-mass spectrometry. Prior to extraction, the target analytes were esterified to increase their volatility, and all parameters related to the extraction/methylation process were optimized to achieve high efficiency (>90%). The study examined the influence both of the ethanol concentration on the headspace partitioning and of the primary acids present in wine on the derivatization reaction of the m-HAAs. The proposed method allows the determination of these compounds at microgram per liter levels in alcoholic beverages.
Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain.
Maria Jose
MJ
Cardador
Mercedes
M
Gallego
D000085:Acetates / Q000032:analysis*; D000434:Alcoholic Beverages / Q000032:analysis*; D000431:Ethanol / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D019807:Iodoacetic Acid / Q000032:analysis*; D014920:Wine / Q000032:analysis
D000085:Acetates; D000431:Ethanol; C006972:chloroacetic acid; C016274:bromoacetate; D019807:Iodoacetic Acid