Analysis of benzothiazole in italian wines using headspace solid-phase microextraction and gas chromatography-mass spectrometry

Vincenzo Bellavia, Marco Natangelo, Roberto Fanelli, Domenico Rotilio

Research output: Contribution to journalArticle

Abstract

Benzothiazoles are a part of the molecular structure of a large number of natural products, biocides, drugs, food flavors, and industrial chemicals. They also appear in the environment mainly as a result of their production and use as rubber vulcanization accelerators, A new headspace solid-phase microextraction (HS-SPME) method for analysis of benzothiazole (BTH) in wine is described. This method is fast, inexpensive, and does not require solvents. The detection limit of BTH in wine was 45 ppt with linearity up to 100 ppb. The quantification of BTH is performed by the standard additions method and does not require the use of an internal standard. We have analyzed 12 wines from different grape varieties grown in several regions, using SPME extraction and gas chromatography-mass spectrometry (GC-MS) detection. Under these experimental conditions, benzothiazole was found in all wines analyzed. Concentration levels in samples varied from 0.24 μg/L (Vermentino) to 1.09 μg/L (Franciacorta).

Original languageEnglish
Pages (from-to)1239-1242
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number4
DOIs
Publication statusPublished - 2000

Keywords

  • Benzothiazole
  • GC-MS
  • HS-SPME
  • Wine analysis

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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