New application of the QuEChERS methodology for the determination of volatile phenols in beverages by liquid chromatography

• Published in: Journal of Chromatography A 2013-01, Vol.1271 (1), p.27-32
• Main Authors: Valente, Inês M., Santos, Christiane M., Moreira, Manuela M., Rodrigues, José A.
• Format: Article
• Language: English
• Subjects: 4-Ethylguaiacol; 4-Ethylphenol; Beers; Beverages; Biological and medical sciences; Brett character; detection limit; Dispersive solid-phase extraction; Extraction; Fermented food industries; fluorometry; Food industries; fruit juices; fruit wines; Fundamental and applied biological sciences. Psychology; Liquid chromatography; liquid-liquid extraction; Liquids; Methodology; Non alcoholic beverage industries and mineral waters; Phenols; QuEChERS; Reproducibility; solid phase extraction; Volatile phenols; Wines; Wines and vinegars
• ISSN: 0021-9673
• DOI: 10.1016/j.chroma.2012.11.026

► A QuEChERS-based methodology for the analysis of phenols in beverages was developed. ► High degree of sample clean-up for liquid chromatographic analysis is achieved. ► Competitive alternative to other sample preparation methodologies such as SPE. ► Low solvent consumption and no special laboratory equipment are required. The QuEChERS methodology has been used for the determination of pesticides in solid samples. However, this technique can be equally useful for other applications, namely for liquid samples. This work presents a new application of QuEChERS to the analysis of important ageing markers in beverages, the volatile phenols, by liquid chromatography with fluorimetric and UV detection. The sample preparation methodology comprises two sequential steps: (1) salting-out liquid–liquid extraction and (2) dispersive solid-phase extraction for extract clean-up. The methodology showed good repeatability (ca. 3%) and reproducibility (ca. 6%) with recovery levels above 90% and limits of detection varied in the range of 0.001–0.055mgL−1. A variable amount of phenols was found in the analysed samples (beers, wines and fruit juices), being 4-ethylphenol and 4-ethylguaiacol the compounds found in higher amounts, varying in the range of 0.12–1.11mgL−1 and 0.13–1.23mgL−1, respectively.