PMID- 22500438
OWN - NLM
STAT- MEDLINE
DCOM- 20140702
LR  - 20161018
IS  - 1000-8713 (Print)
IS  - 1000-8713 (Linking)
VI  - 29
IP  - 12
DP  - 2011 Dec
TI  - [Simultaneous determination of nine preservatives and sweeteners in yellow wine 
      and wine by ultrafast liquid chromatography-tandem mass spectrometry].
PG  - 1147-54
AB  - A sensitive and selective analytical method based on ultrafast liquid 
      chromatography-tandem mass spectrometry (UFLC-MS/MS) was developed for the 
      simultaneous determination of nine preservatives and sweeteners in yellow wine 
      and wine. After the sample was diluted by pure water, the UFLC separation was 
      performed on a Shim-pack XR-ODS II column (100 mm x 2.0 mm, 2.2 microm) with a 
      linear gradient elution program of acetonitrile-ammonium acetate (AmAc, 2.5 
      mmol/L)-trifluoroacetic acid (TFA, 0.01%, v/v) aqueous solution as the mobile 
      phase. Electrospray ionization was applied and operated in the negative multiple 
      reaction monitoring (MRM) mode. The results showed that the limits of detection 
      (LODs, S/N > 3) for the nine analytes were in the range of 0.03 - 15.0 microg/L, 
      and the limits of quantitation (LOQs, S/N > 10) were in the range of 0.1 - 50.0 
      microg/L. The calibration curves showed good linearity for the nine analytes in 
      their detection ranges, and the correlation coefficients (r2) were larger than 
      0.998. The recoveries were between 96.2% and 100.5% with the relative standard 
      deviations (RSDs) of 0.6% - 5.4% for yellow wine, and between 96.0% and 104.0% 
      with the RSDs of 0.7% - 4.8% for wine. Additionally, the mass spectral 
      characterizations of the nine food additives were studied and the fragmentation 
      pathways were speculated. The method is sensitive, reproducible and adaptable to 
      the simultaneous rapid determination of the nine food additives in different 
      yellow wine and wine samples.
FAU - Chen, Xiaohong
AU  - Chen X
AD  - Ningbo Municipal Center for Disease Control and Prevention, Ningbo Key Laboratory 
      of Poison Research and Control, Ningbo 315010, China.
FAU - Zhao, Yonggang
AU  - Zhao Y
FAU - Yao, Shanshan
AU  - Yao S
FAU - Li, Xiaoping
AU  - Li X
FAU - Jin, Micong
AU  - Jin M
LA  - chi
PT  - English Abstract
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - China
TA  - Se Pu
JT  - Se pu = Chinese journal of chromatography
JID - 9424804
RN  - 0 (Food Preservatives)
RN  - 0 (Sweetening Agents)
SB  - IM
MH  - *Chromatography, Liquid
MH  - Food Contamination/analysis
MH  - Food Preservatives/*analysis
MH  - Sweetening Agents/*analysis
MH  - *Tandem Mass Spectrometry
MH  - Wine/*analysis
EDAT- 2012/04/17 06:00
MHDA- 2014/07/06 06:00
CRDT- 2012/04/17 06:00
PHST- 2012/04/17 06:00 [entrez]
PHST- 2012/04/17 06:00 [pubmed]
PHST- 2014/07/06 06:00 [medline]
PST - ppublish
SO  - Se Pu. 2011 Dec;29(12):1147-54.