Rapid analysis of short- and medium-chain chlorinated paraffins in wine by dispersive liquid–liquid micro-extraction coupled with high performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry

This study established a simple and rapid method for determination of short-chain chlorinated paraffins (SCCPs) and medium-chain chlorinated paraffins (MCCPs) by dispersive liquid–liquid micro-extraction coupled with high performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (HPLC-ESI-Q-TOF/MS) in white and red wines. Affecting variables, including extraction solvent, salt concentration, ultrasound-vortex conditions and ethanol content, were evaluated. Under optimized conditions, the limit of detection (LODs) for SCCPs and MCCPs were in the range of 0.15–3.00 ng mL −1 and 0.08–2.50 ng mL −1 , respectively. The spiked recoveries of SCCPs and MCCPs from white and red wine ranged from 63.2% to 127%. The method is precise with intra- and inter-day variations within 14.0% and 17.0%, respectively. SCCPs and MCCPs in wines from china varied widely, from