PMID- 36450353
OWN - NLM
STAT- MEDLINE
DCOM- 20221202
LR  - 20221213
IS  - 1872-2059 (Electronic)
IS  - 1000-8713 (Print)
IS  - 1000-8713 (Linking)
VI  - 40
IP  - 12
DP  - 2022 Dec
TI  - [Determination of 10 organic acids in alcoholic products by ion 
      chromatography-tandem mass spectrometry].
PG  - 1128-1135
LID - 10.3724/SP.J.1123.2022.01020 [doi]
AB  - A method was developed for the determination of 10 organic acids in liquor, 
      yellow rice wine, and dry red wine by ion chromatography-triple quadrupole mass 
      spectrometry (IC-MS/MS). First, the liquor samples were diluted with deionized 
      water, degassed with nitrogen, and analyzed by IC-MS/MS. Then, the yellow rice 
      wine and dry red wine samples were purified with different solid-phase extraction 
      cartridges. Finally, the GCB solid-phase extraction cartridge was selected for 
      purification, diluted with deionized water, and analyzed by IC-MS/MS. The samples 
      were separated using a Dionex IonPac AS11-HC anion analysis column with high 
      capacity and strong hydrophilicity, with an KOH aqueous solution as the eluent, 
      which was produced by an automatic generator for gradient elution. After being 
      suppressed using a suppressor, the eluent was injected directly into the 
      electrospray ionization tandem mass spectrometry (ESI-MS/MS), ionized in negative 
      ion mode, detected in multiple reaction monitoring (MRM) mode, and quantified 
      using an external standard method. Oxalic acid, fumaric acid, maleic acid, malic 
      acid, tartaric acid, citric acid, quinic acid, and aconitic acid showed good 
      linear relationships in the range of 0.05-2 mg/L. Succinic acid and lactic acid 
      showed good linearities in the range of 0.05-5 mg/L and 0.05-10 mg/L, 
      respectively. The correlation coefficients (r(2)) were >0.99. The limits of 
      detection (LODs) and limits of quantification (LOQs) were 1.0-8.0 mug/L and 
      3.5-26.5 mug/L, respectively. The average recoveries ranged from 83.0% to 112.1%, 
      and the relative standard deviations (RSDs) were <9.1% in spiked samples at three 
      levels. The proposed method allowed easy pretreatment without using organic 
      solvents or derivatization processing. Overall, the proposed method is accurate, 
      rapid, sensitive, and it is suitable for the qualitative and quantitative 
      analyses of the 10 organic acids in three wine samples. Moreover, it can be used 
      for the determination of flavor and quality of alcoholic products.
FAU - Mu, Yingqi
AU  - Mu Y
AD  - Faculty of Environment and Life, Beijing University of Technology, Beijing 
      100124, China;null.
FAU - Wu, Yixuan
AU  - Wu Y
AD  - null;null.
FAU - Wang, Xiao
AU  - Wang X
AD  - null;null.
FAU - Hu, Liming
AU  - Hu L
AD  - Faculty of Environment and Life, Beijing University of Technology, Beijing 
      100124, China.
FAU - Ke, Runhui
AU  - Ke R
AD  - null;null.
LA  - chi
PT  - English Abstract
PT  - Journal Article
PL  - China
TA  - Se Pu
JT  - Se pu = Chinese journal of chromatography
JID - 9424804
RN  - 0 (Organic Chemicals)
RN  - 059QF0KO0R (Water)
SB  - IM
MH  - *Tandem Mass Spectrometry
MH  - *Organic Chemicals
MH  - Chromatography
MH  - Solid Phase Extraction
MH  - Water
PMC - PMC9727743
OTO - NOTNLM
OT  - dry red wine
OT  - ion chromatography-tandem mass spectrometry (IC-MS/MS)
OT  - liquor
OT  - organic acids
OT  - yellow rice wine
EDAT- 2022/12/01 06:00
MHDA- 2022/12/03 06:00
PMCR- 2022/12/08
CRDT- 2022/11/30 19:32
PHST- 2022/11/30 19:32 [entrez]
PHST- 2022/12/01 06:00 [pubmed]
PHST- 2022/12/03 06:00 [medline]
PHST- 2022/12/08 00:00 [pmc-release]
AID - 10.3724/SP.J.1123.2022.01020 [doi]
PST - ppublish
SO  - Se Pu. 2022 Dec;40(12):1128-1135. doi: 10.3724/SP.J.1123.2022.01020.