Abstract
In this paper, we propose a comparative study to check the matrix effect on the extraction of three chlorophenols, 2,4,6‐trichlorophenol (TCP), 2,3,4,6‐tetrachlorophenol and pentachlorophenol, direct precursors of 2,4,6‐trichloroanisole, in synthetic and commercial wines (white and red wines). A rapid, simple and sensitive methodology based on solid‐phase microextraction (SPME) and GC with electron capture detection (GC‐ECD) and mass spectrometric detection (GC‐MS) was developed and the variables affecting the extraction process (temperature, time and salt content) were examined employing a factorial design at two levels. Since GC‐ECD does not allow the clear identification of target analytes in white wine, owing to overlapped interferences, GC‐MS/MS was used for subsequent examinations. Calibration curves were constructed in synthetic, white and red wine. Significant differences between the slopes of synthetic and red wine, with the exception of TCP, were observed. Analytical parameters were evaluated and satisfactory results were obtained, showing the usefulness of the headspace SPME (HS‐SPME) method for determining chlorophenolic compounds in wines.