In:
Journal of Separation Science, Wiley, Vol. 30, No. 4 ( 2007-03), p. 547-556
Abstract:
The likely presence in wine of residues of the active ingredient and its degradation products, besides the byproducts and excipients of the commercial formulation, has been investigated for four pesticides. Formulations containing chlorpyriphos‐methyl, methiocarb, dicofol, and cyproconazol were added to must, which was subjected to a usual vinification. The wines elaborated from must spiked with the formulation of chlorpyriphos‐methyl contained two pyridinol compounds in addition to excipients such as alkylbenzenes, naphthalene, and methylnaphthalenes. Methiocarb was hydrolyzed to yield the corresponding phenol, and various unidentified compounds related to cyproconazol were observed in wine. The residues of the dicofol‐containing formulation resulted to be dechlorination products; impurities from its commercial formulation were also detected in must and wine extracts. White wines contained higher amounts of residues than red wines. The residues were detected after an SPE followed by GC/EIMS in the scan mode. The concentrations of the active ingredients were determined by a matrix‐matched calibration to avoid quantitative errors arising from the matrix.
Type of Medium:
Online Resource
ISSN:
1615-9306
,
1615-9314
DOI:
10.1002/jssc.200600345
Language:
English
Publisher:
Wiley
Publication Date:
2007
detail.hit.zdb_id:
2047990-6
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