| Abstract
| - A high through-put screening immunochemical method to control the presence of 2,4,6-trichloroanisol(TCA) and 2,4,6-tribromoanisol (TBA), the main agents responsible for the musty odor in wine samples,has been developed. The method involves a selective (antibody−antigen) solid-phase extraction(SPE), followed by enzyme-linked immunosorbent assay (ELISA) analysis. The sample preparationmethod established uses for immunosorbents (ISs) prepared by covalently coupling antibodiesdeveloped for TCA on a sepharose support. At present, about 200−400 ng L-1 of TBA and TCA canbe detected in white wine samples by the IS-SPE-ELISA method described here without anypreconcentration step. Simultaneous analyses of many samples are possible with this method. Relatedchloroanisoles (2,3- and 2,6-dichloroanisols and 2,3,4,5-tetrachloroanisol) and chlorophenols (2,3,4,6-tetrachlorophenol and pentachlorophenol) usually present in contaminated wine samples are alsoeffectively retained by the IS, although only 2,4,6-TCA and 2,4,6-TBA are detected by the ELISAused. The immunopurification procedure developed could also be useful as a selective cleanup methodprior to chromatographic analysis. Keywords: Immunoaffinity purification; ELISA; 2,4,6-trichloroanisole (TCA); 2,4,6-tribromoanisole (TBA);wine; musty odor; cork; immunosorbent
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