Read e-book online Hyphenated Techniques in Grape and Wine Chemistry PDF

By Riccardo Flamini

ISBN-10: 0470061871

ISBN-13: 9780470061879

This publication provides the trendy purposes of hyphenated ideas within the research and research of the chemistry of grape, wine, and grape-derivative items. It explains different purposes and methods utilized in the laboratory, corresponding to liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the tools built utilizing instrumentation with excessive functionality and reliability. Additionally, the publication covers the crucial purposes of recent pattern practise tools, corresponding to solid-phase-extraction and solid-phase-microextraction.

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Quantified on basis of 1 of 2 syn/anti oxime peaks. ) in the GC/MS analysis performed without synthesis of the PFBOA-derivatives. f. f. 71 55 95 92 mg L−1 ∗ acetaldehyde acetoin diacetyl 2,3-butanediol∗∗∗ 52 01 1 62 0 25 8 97 5 02 4 56 2 82 20 73 46 54 5 03 0 05 17 25 67 04 10 91 0 94 21 75 PEG/DVB fibre. In these conditions, the method shows good linearity, and sufficient accuracy and repeatability for all three compounds. GC/MS analysis of PFBOA-derivatives can be performed by either EI or chemical ionization.

De Revel, G. C. (1997) Occurrence of hydroxypropanedial in certain musts and wines, J. Agric. , 45(9), 3382–3386. , Marx, R. and Zimmer, M. (2001) RP-18+cationic exchange column, Lebensmittelchemie, 55, 32–34. H. T. (1991) Preparation of grapes and extraction of sugars and organic acids for determination by high performance liquid chromatography, Am. J. Enol. , 42(3), 237–244. , Seraglia, R. and Traldi, P. (2003) An effective derivatization method for quantitative determination of glyoxal and methylglyoxal in plasma samples by gas chromatography/mass spectrometry, Rapid Commun.

2002a). ; df 0 25 m) capillary column. 18). To distinguish the aliphatic saturated aldehydes from the unsaturated ones, signals at m/z 239 and 250 are recorded. The first one is typical of non -substituted compounds and probably corresponds to the N -vinyl pentafluorobenzyl oxime cation formed by 1-vinyl neutral aliphatic chain loss; the second is typical of unsaturated compounds and corresponds to the probable loss of the aliphatic radical chain with formation of the isoxazoline ring. 18 shows chromatograms relative to GC/MS-EI analysis of Cabernet Sauvignon wine recorded at m/z 181, 239 and 250 with schemes proposed for formation of the ions.

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Hyphenated Techniques in Grape and Wine Chemistry by Riccardo Flamini


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