Abstract
An easy and efficient sample preparation method was developed for the determination of natamycin residues in wine samples by solvent extraction and ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) analysis. After choosing acetonitrile as extraction solvent, an experimental design was carried out with different amounts of C18 and primary secondary amine (PSA) sorbents in order to optimize the clean-up step. Validation results were satisfactory, with recoveries from 77 to 95% and relative standard deviation (RSD) lower than 10% for the spike levels 5, 10 and 20 µg L-1. Method limit of detection (LOD) and quantification (LOQ) were 1.5 and 5.0 µg L-1, respectively. The validated method proved to be an excellent analytical tool, with a total analysis time of 3 min. The method was applied in 10 Brazilian wine samples and no residues of natamycin were detected.
Highlights
The use of preservatives in food and beverages is necessary to prevent or retard microbial growth avoiding undesirable alterations in the final product quality
Natamycin cannot be added to wines because it is classified as a non‐permitted additive by the Code of Enological Practices of the International Organization of Vine and Wine (OIV).[8]
The optimized extraction procedure consists in transfer 0.5 mL of wine sample to a 2 mL Eppendorf followed by the addition of 0.5 mL of acetonitrile to perform the extraction
Summary
The use of preservatives in food and beverages is necessary to prevent or retard microbial growth avoiding undesirable alterations in the final product quality. Export wines must comply with EU standards and currently a level of
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