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Determination of haloanisols in white wine by immunosorbent solid-phase extraction followed by enzyme-linked immunosorbent assay

AuthorsSanvicens, Nuria ; Moore, Eric J.; Guilbault, George G.; Marco, María Pilar
KeywordsImmunoaffinity purification
2,4,6-trichloroanisole (TCA)
2,4,6-tribromoanisole (TBA)
Musty odor
Issue Date26-Oct-2006
PublisherAmerican Chemical Society
CitationJournal of Agriculture and Food Chemistry 54 (24): 9176-9183 (2006)
AbstractA high through-put screening immunochemical method to control the presence of 2,4,6-trichloroanisol (TCA) and 2,4,6-tribromoanisol (TBA), the main agents responsible for the musty odor in wine samples, has been developed. The method involves a selective (antibody−antigen) solid-phase extraction (SPE), followed by enzyme-linked immunosorbent assay (ELISA) analysis. The sample preparation method established uses for immunosorbents (ISs) prepared by covalently coupling antibodies developed for TCA on a sepharose support. At present, about 200−400 ng L-1 of TBA and TCA can be detected in white wine samples by the IS-SPE-ELISA method described here without any preconcentration step. Simultaneous analyses of many samples are possible with this method. Related chloroanisoles (2,3- and 2,6-dichloroanisols and 2,3,4,5-tetrachloroanisol) and chlorophenols (2,3,4,6-tetrachlorophenol and pentachlorophenol) usually present in contaminated wine samples are also effectively retained by the IS, although only 2,4,6-TCA and 2,4,6-TBA are detected by the ELISA used. The immunopurification procedure developed could also be useful as a selective cleanup method prior to chromatographic analysis.
Description8 pages, 4 figures, 3 tables.-- PMID: 17117807 [PubMed].-- Printed version published Nov 29, 2006.
Publisher version (URL)http://dx.doi.org/10.1021/jf0612373
Appears in Collections:(IQAC) Artículos
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