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Methodology for extraction and concentration of chlorophenols and chloroanisoles in wine/corks samples

The methodology offered here are simple preparation protocols that can be used for the preparation of wine and cork samples before determination of chlorophenols and chloroansioles by gas chromatography. The aim of the simple preparation methods is to extraction and concentration of chlorophenols and chloroanisoles in wine/corks simples to allow ultra-low levels of detection, typically in the part per trillion range.

CHLOROPHENOLS, particularly commercial preparations of pentachlorophenol (PCP) have been used as general biocides and wood preservatives for more than 50 years and are presently widespread in the environment. In addition to industrial production and usage, chlorophenols are produced from naturally occurring phenols as a result of chlorine bleaching of wood pulp in the paper industry and through the chlorination of domestic water supplies and swimming pools. CHLOROANISOLES are not used industrially, but it has been established that they are formed from the chorophenols due to fungal methylation. Many Aspergillus and Penicillium moulds are capable of methylating chlorophenols. Food contamination by chlorophenols and chloroanisoles has been well reported and documented. These compounds have been found in a multitude of food products: wine, canned carbonated beverages, reconstituted fruit juice, poultry, bulk chocolate, modified flour, canned fruit, cocoa powder, packaged biscuits, chilled meat and so on. Contamination with chlorophenols and chloroanisoles at concentrations below 10-3mg/kg is of toxicological

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