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Food Addit Contam. 2006 Nov;23(11):1227-35.

Determination of bisphenol A in wine by sol-gel immunoaffinity chromatography, HPLC and fluorescence detection.

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Department of Analytical and Food Chemistry, University of Vienna, Währinger Strasse 38, A-1090 Vienna, Austria.


The paper presents a highly selective analytical method for the determination of traces of bisphenol A (BPA) in wine and the results of a survey 59 wine samples sourced from vats (steel, wood and plastic), glass bottles and Tetra briks. The procedure consists of sample clean-up by sol-gel immunoaffinity chromatography followed by determination of BPA by high-performance liquid chromatography and fluorescence detection. The method has a limit of detection (LOD) (S/N = 3) of 0.1 ng ml-1 and a limit of quantitation (LOQ) (S/N = 6) of 0.2 ng ml-1. In 13 of 59 wine samples, the BPA concentration was below the LOQ. The mean and median for all wine samples with BPA concentrations above the LOQ were 0.58 and 0.40 ng ml-1, respectively. These values - the first set of data on BPA in wine - are far lower than previously published BPA levels derived from migration experiments using wine simulants. Experiments carried out by submerging plastic stoppers in ethanol-water (11 : 89, v/v) up to 11 weeks indicated that detectable amounts of BPA can be leached from some stoppers.

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