© SPEX CertiPrep, Inc. 2014 Patricia Atkins Applications Specialist, SPEX CertiPrep Analysis of Beer, Wine and Components for Pesticides using High Throughput Techniques & QuEChERS
© SPEX CertiPrep, Inc. 2014
Patricia Atkins Applications Specialist, SPEX CertiPrep
Analysis of Beer, Wine and Components for Pesticides using High Throughput Techniques & QuEChERS
© SPEX CertiPrep, Inc. 2014
Housekeeping
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© SPEX CertiPrep, Inc. 2014
Agricultural Products in Wine & Beer
Wine Grapes
Yeast
Preservatives
Sugar (some varieties)
Finishing components
Beer Grains (Barley)
Hops
Yeast
Added flavors
© SPEX CertiPrep, Inc. 2014
Wine Making Process
Grapes Crushing Grapes
Punching Down the
Must
Pressing the
Grapes
Casking and Fermentation Filtering & Fining Bottling
10 oz of grapes needed to create a 6 oz glass of wine!
5.25 lbs of grapes needed to create 750 mL bottle!
© SPEX CertiPrep, Inc. 2014
Beer Making Process
Just over 1 lb of barley is needed to create a six pack of beer!
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Chemistry in a Glass
1-3% Pectins, Proteins, Acids
1% Vitamins & Minerals
1% Polyphenols, Flavenoids, Tannins & trace flavor compounds
Low PPM & PPB levels pesticides in finished product
Water Ethanol
4-8% Carbohydrates Hops Barley Rice Malt Sugar
<2% Aroma & Flavor components
PPM & PPB pesticides in finished product
Type ABV Table Wine 8-14%
Claret 6-10% Shiraz 10% Rose 10%
White, medium 11% White, dry 11%
Red, medium 11.5% White, sparkling 12%
White, sweet 12% Cabernet, Pinot
Noir 11–14% Dessert Wine 14-20%
Zinfandel 17-22% Vermouth 17-22%
Syrah 17-23% Port 20%
Type ABV Light 0-3%
Pilsners 3-6% ESB (Bitter) 3-6%
Lager 4-5% Porter 4-5%
Brown Ale 4-6% IPA (India Pale Ale) 6-7%
Stout 5-10%
Fortified 11-57%
Alcohol content limited to 18% w/o sucrose addition
Fermentation: >9% Alcohol -prevent Acetobacter Target alcohol = 13% Alcohol (24 Brix) Final Ethanol Content varies by variety
Wine 70-90% 6-23%
Beer 90%
2-16*%
© SPEX CertiPrep, Inc. 2014
Chemical Anatomy of the Grape Peripheral Zone
3rd Pressing
• Potassium
• Sugars
• Oxidases
• Acids
• Astringents
• Aroma & Flavor compounds
Skin
• Anthocyanins • Quercetin • Resveratrol • Tannins • Catechins • Aroma & Flavor
compounds
Intermediate Zone 1st Pressing
• Tartaric Acid
• Sugars
Central Zone 2nd Pressing
• Malic Acid
• Sugars
Seeds & Stems (Optional inclusion)
• Tannins
© SPEX CertiPrep, Inc. 2014
Flavor & Aroma Chemistry of Wine Varietals
Compound Examples Odor Varietals
Methoxypyrazines
2-methoxy-3-isobutylpyrazine (IBMP) Earthy, Grassy, Pepper
Bell Peppers
Cabernet Sauvignon and
Sauvignon blanc. 2-methoxy-3-isopropylpyrazine (IPMP) Asparagus, Peas, Earth
Terpenes & Terpenoids
geraniol, linalool and nerol Floral Gewürztraminer, Muscat, Riesling
megastigmatrienone Spice Chardonnay zingerone Spice
damascenone Rose Oil Pinot noir vanillin Vanilla
Thiols
Mercaptans Onion, Garlic
Faults, Cabernet Sauvignon,
Gewürztraminer, Merlot, Muscat, Petit Manseng,
Pinot blanc, Pinot gris, Riesling, Scheurebe,
Semillon and Sylvaner
4-mercapto-4-methylpentan-2-one (4MMP), 4-mercapto-4-methylpentan-2-ol, 3-
mercaptohexanol, 3-mercaptohexyl acetate Sauvignon blanc
Glycosides Chocolate, Tobacco Ports
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Chemical Anatomy of the Hops
Bract
Bracteole
Lupulin Glands • Organic Acids • Flavor & Aroma
Compounds
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Flavor & Aroma Chemistry of Beer Hops
Use Fragrance Flavor Amount Highest Varieties Beer examples Alpha Acids (humulone, cis/trans isohumulone,
adhumulone, cohumulone, posthumulone, and
prehumulone)
No contribution Bittering 2.0-18.0% Warrior, Tomahawk Craft beers, high punch.
Beta Acids (lupulone, colupulone, and adlupulone) May produce faults May produce faults 0.0-9.0% Pacific Gem,
Galena, Satus Ales, Porters, Stouts
Cohumulone (of Alpha Acid) No contribution In higher levels presents a harsh, unpleasant bitterness. 2-50% US Brewers Gold
Lambic, Pilsners, English Ale, Pale Ale, German
Lagers
Total Oil (mg/100g) - - 0.2-5.0 Galaxy, CitraHops, Satus IPA
Myrcene (of total oil) Grapes, peaches, vanilla, wine
Matches its fragrance citrus with an earthy flavor. 0-70% Horizon & Amarillo
Red Ale, Light Ale, Pumpkin Ale,
Oktoberfest, Wheat
Humulene (of total oil) Robust, woody, earthy, and herbal
Woody organic flavor, spice like in coriander. 0-45%
Vanguard, Northdown, Hallertauer
Lager, Pilsner, Bock, Kölsch, Wheat, Munich
Helles, Belgian-Style Ales
Caryophyllene (of total oil) Dry woody, spicy, earthy bouquet, ‘hoppy’ aroma.
Strong dry wood, pepper, and earthy spice flavor. 0-20% Golding, Apollo IPA, Irish Stout
Farnesene (of total oil) Magnolia flowers, citrusy notes with green, woody,
with hints of lavender
Essence of herbs and organic wood-like - a great
supplement in teas and juices.
0-19% German Tettnang,
Spalt Select, Santium US
Lagers, Pilsners, and other German-Style
beers: Hefeweizen, Pale Ale, Kolsch, Bocks
© SPEX CertiPrep, Inc. 2014
Terpenes
Organic compounds, Aromatic hydrocarbons Derived from units of isoprene Produced by a variety of plants (conifers) Strong-smelling Terpenoids – terpenes with additional functional groups
~40 terpenes/terpenoids – Geraniol – Linalool – Nerol
Skin and inner layer of grape Boosted by fungal growth < Fraction of 1% of compounds
>200 terpenes/terpenoids – Myrcene – Humulene – Linalool – Limonene – Caryophyllene
Lupulin Glands of the Bracts (buds) 1-5% of total compounds Can be >50% of oil compounds
© SPEX CertiPrep, Inc. 2014
Common Terpenes & Terpenoids
Geraniol (Roses & Wine Grapes)
Pinene (Pines)
Myrcene (Myrtles & Cannabis)
Limonene (Citrus Lemon)
Linalool (Mints, Lavender)
Terpineols (Junipers, Orange Peel)
Humulene (Hops)
Caryophyllene (Peppercorns)
Carene (Cedar, Rosemary)
Nerol (Lemon Grass)
© SPEX CertiPrep, Inc. 2014
Pesticide Use in Wine Grapes & Beer Hops
Name Name Name 1,3-Dichloropropene Endosulfan Sulfate Myclobutanil
Abamectin Ethion Oryzalin Azoxystrobin Fenarimol Oxyfluorfen
Befenthrin Fenhexamid Paraquat dichloride Bifenate Fenpyroximate Pendimethalin
Bifenazate Fluazifop-p-butyl Procymidone Bifenthrin Fludioxonil Propargite Boscalid Flumioxazin Pymetrozine
Bromopropylate Folpet Pyraclostrobin Buprofezin Fosetyl-aluminum Pyridaben Carbaryl Glufosinate-ammonium Pyrimethanil
Carfentrazone-ethyl Haloxyfop Quinoxyfen Chlorpyrifos Hexythiazox Simazine
Chlorpyrifos methyl Imidacloprid Tebuconazole Cinidon-ethyl Iprodione Tebufenozide Cyhalothrin Iprovalicarb Tebufenpyrad Cymoxanil Kresoxim-methyl Tetradifon Cyprodinil Mefenoxam Tolylfluanid Deiquat Metalaxyl Triadimenol Diazinon Metalaxyl-M Trifloxystrobin Dicofol Metam-sodium Triflumizole
Dimethomorph Methoxyfenozide Dithianon Methyl soyate
Wine Grapes: Oils most abundantly applied
Imidacloprid
2nd most abundant in wine grapes
1st most used in world
Linked to bee hive collapse
Carbaryl (Sevin)
3rd most used in world
Hops Imidacloprid
Carbaryl (Sevin)
Bifenthrin
© SPEX CertiPrep, Inc. 2014
Extraction of Agricultural Products Pesticide Extraction Methods
– Soxhlet
– SPE
– SPME
– Supercritical Fluid Extraction
– Microwave Extraction
Issues with Methods
– Contamination
– Poor recovery
– Solvent waste
– Specialized cartridges and equipment
– High volumes of sample
QuEChERS – Quick Easy Cheap Efficient Rugged and Safe = Increased TEMPO!
© SPEX CertiPrep, Inc. 2014
TEMPO
Characteristic rate, rhythm, or pattern of work, activity or music
In Chess:
Gain/Loss of Time & Effectiveness
Due to one's mobility or developing position
In respect to the number of moves
Required to gain an Objective or Outcome
Dictionary.com
© SPEX CertiPrep, Inc. 2014 Decant for dSPE
Centrifuge
Shake
Add IS & Spikes
Make Standards
Add salts
Weigh out salts
Add solvent
Weigh sample
Initial Sample Prep
TEMPO of the QuEChERS Extraction & dSPE Process
4 to 14 hrs – Extraction for 50 samples $1300 - $1500 Materials $400 - $1400 Manpower
$110 - $220 Materials $200 - $800 Manpower
2 to >8 Hours – Last 6 Steps
© SPEX CertiPrep, Inc. 2014
Examining TEMPO of QuEChERS
Time
Efficiency
Money
Process
Output
$1400-$1700 Materials $600-$2200 Manpower Total = $2000 - $4000
16 steps 2-3 h a step
1-4 days 50 samples
6 to 22 hrs
© SPEX CertiPrep, Inc. 2014
Examining the TEMPO of One of our first QuEChERS Studies
Time:
Efficiency
Money
Process
Output
5 Days
15-37% GG
16 Steps 2-3 hrs
$1200 Materials $3000 Manpower Total = $4200
50 sample/week
Manual Prep:
Salts, Solvent & Samples
Mixing:
Manual & Grinder
© SPEX CertiPrep, Inc. 2014
Maximizing Our Laboratory TEMPO in a New QuEChERS Study
Time
Efficiency
Money
Process
Output
Prepackaged Kits Prepared Standards ShaQer, HT Reactitherm
Time = Money Prepacked Materials Automation
Eliminated 3 Steps
© SPEX CertiPrep, Inc. 2014
Wine Samples
Two wine grape samples
– Malbec and Syrah
– Urban Vintner
Six red wine samples
– Two varietals: Malbec & Syrah
– Locations: South America, US, Europe and Australia
– Wines correspond to grape varieties
Purpose:
– Scan for pesticide residues
– Compare components to finished product
– Examine the effect of High Throughput processes on TEMPO
© SPEX CertiPrep, Inc. 2014
Beer Samples
Two grain samples
– Organic and non-organic
Dark malt sample
Four beer hop samples
– Cascade, Magnum, Centennial, CitraHops
Six craft beer samples
– All from US breweries
© SPEX CertiPrep, Inc. 2014
Materials
SPEX CertiPrep AOAC QuEChERS Kits
– Extraction
– 15 mL - dSPE
Acetonitrile w/ 10% GAA
SPEX CertiPrep Standards
– QUECR-AOAC-IS:
– 2 IS compounds
– 40 ug/mL
– QUECR-AOAC-QC: Spiking Solution
– 40 ug/mL
– 23 Pesticides
– CLPS-I90
– 6 deuterated IS compounds
© SPEX CertiPrep, Inc. 2014
SPEX CertiPrep AOAC Spiking Solution
27 Pesticides
40 ug/mL Concentration
Spiked Amounts
– Grapes: 10 mL = 1.9 ppm
– Wines & Beers:
12 – 15 mL = 1.3 – 1.5 ppm
– Hops & Grains:
20 mL = 1 ppm
Components CAS# Atrazine 1912-24-9
Azoxystrobin 131860-33-8 Bifenthrin 82657-04-3 Carbaryl 63-25-2
Chlorothalonil 1897-45-6 Chlorpyrifos 2921-88-2
Chlorpyrifos-methyl 5598-13-0
cis-Permethrin 61949-76-6 Cyprodinil 121552-61-2 Dichlorvos 62-73-7
Endosulfan sulfate 1031-07-8 Ethion 563-12-2 Folicur 107534-96-3 Imazalil 35554-44-0
Imidacloprid 138261-41-3 Kresoxim-Methyl 143390-89-0
lambda-Cyhalothrin 91465-08-6
Linuron 330-55-2 Methamidophos 10265-92-6
Methomyl 16752-77-5 o,p'-DDD 53-19-0
Procymidone 32809-16-8 Pymetrozin 123312-89-0
Thiabendazole 148-79-8 Tolylfluanid 731-27-1
trans-Permethrin 51877-74-8
© SPEX CertiPrep, Inc. 2014
Equipment SPEX SamplePrep Freezer/Mill
• Plant & Animal Tissue
• Seeds, Foodstuffs, Pharma
• Polymers, Electronics
• Textiles, Forensic materials
– Liquid N2 = fine powder
– Study: 10 g samples
SPEX SamplePrep ShaQer 1500
– QuEChERS analysis
– 6 samples
– Increased pesticide recovery
– Eliminates variation
– Grinding media
© SPEX CertiPrep, Inc. 2014
Equipment & Instrumentation Centrifuge:
– Capacity 4 – 50 mL tubes, 6 – 15 mL tubes
Reacti-Therm:
– Concentrate samples
– Solvent exchange to DCM
– Concentrated to 1mL
Agilent 5975 GCMS
– DB-5 (eq): 30m x 0.25 mm, 0.25 film
– Scan mode
© SPEX CertiPrep, Inc. 2014
Pesticides Response Challenges Some pesticides had little to no
response
– Destroyed or captured
• Chlorothalanil
• Thiabendazole
Lower responses
– Trifuralin
– Imalizlid
Interference with components
– Linuron & n-Hexadecanoic Acid
• Fatty acid
• Found in wine, yeast, beer
0
5
10
15
20
25
30
35
40
45
50
Wine Grapes Dark Malt Briess Hops Beer
N-Hexadecanoic Acid (ppm)
© SPEX CertiPrep, Inc. 2014
Wine & Beer
– Carbaryl seen higher than standard
• 1-Naphthol: breakdown peak to Carbaryl – Seen highest in wine, then beer
– Lowest in solid materials
Beer & Hops
– Folicur peak was actually Diketopiperazine compound
– Used as bittering compound
– Not found in wine, wine grapes or grains
Easily misidentified compounds
© SPEX CertiPrep, Inc. 2014
Wine & Grapes
Wine Grapes:
– Imidacloprid (0.9 ppm)
– Increase only in ShaQer samples.
Wines:
– Carbaryl (Sevin) – 3.7 ppm (most wines)
– Imidacloprid: 2.8 ppm (most wines)
– Pesticides – up to 1.5 ppm (1-2 wines)
– Ethion
– Bifenthrin
– Chlorpyrifos methyl
– Endosulfan sulfate
– Lamba-Cyhalothrin
– Increases recovery using ShaQer 5-15%
© SPEX CertiPrep, Inc. 2014
Comparison of Components & Product
Wine & Wine Grapes
– Imidacloprid – found in both grapes (1 ppm) and wine (2.5 ppm)
– Wine: Carbaryl (3 ppm), Lambda Cyhalothrin (1.5 ppm) & Endosulfan sulfate (1.5 ppm)
0
0.5
1
1.5
2
2.5
3
3.5
4
WineGrape
© SPEX CertiPrep, Inc. 2014
Grains & Malt Barley Bittering agent: not seen in Malt & Grain
– Bittering agent from other components
Grains: Organic Breiss < Regular Breiss
– Bifenthrin: Organic and Regular Grain at concentrations <0.5 ppm
– Ethion: 3.6 ppm (Reg) & 1.4 ppm (Org)
Recovery 10-25% higher using ShaQer
Malt Imidacloprid - 0.75 ppm
Less than 0.5 ppm: Bifenthrin & Endosulfan sulfate
Studies show decrease in pesticide levels from barley to malt stage.
© SPEX CertiPrep, Inc. 2014
Hops
Bittering agent (seen as Folicur) = 18 ppm
Needed more clean-up prior to analysis
Large organic compounds including:
Terpenes: beta-Pinene, Caryophyllene, .alpha-Humulene, Lupulon,
Vitamin E
Phytosterols
Interferences: Imidacloprid, Ethion, Bifenthrin & Endosulfan sulfate seen in other beer components.
2.00 3.00 4.00 5.00 6.00 7.00 8.00 9.0010.0011.0012.0013.0014.0015.00
1e+07
2e+07
3e+07
4e+07
5e+07
6e+07
Time-->
TIC: R13072646.D\data.ms
© SPEX CertiPrep, Inc. 2014
Cannabis & Beer (Hops)
Myrcene (Hops & Cannabis)
Family: Cannabaceae >100-200 Terpenes/Terpenoids Many common aroma & flavor compounds to Hops!
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Terpenes in Wine, Beer & Cannabis
Limonene (Wine, Beer &
Cannabis)
Terpenes/Terpenoids Wine Hops Cannabis
Myrcene x X X
Limonene x X x
Linalool X X x
Geraniol X x
Terpineol X x
Nerol X x
Pinene x x
Humulene X x
Caryophyllene X x
Carene x x
Cymene X
Farnesene x
Terpinoline x
Borneol x
Eucalyptol x
Humulene (Hops & Cannabis)
Pinene (Hops & Cannabis)
Linalool (Wine, Beer &
Cannabis)
Myrcene (Wine, Beer &
Cannabis) Terpineols
(Wine & Cannabis)
© SPEX CertiPrep, Inc. 2014
Hops
Ethion: 1.6 to 9.0 ppm in most hop varieties
Imidacloprid: up 8.5 ppm (2 varieties)
Carbaryl: up to 6.5 ppm (2 varieties)
0
1
2
3
4
5
6
7
8
9
10
Hop 1
Hop 2
Hop 3
Hop 4
© SPEX CertiPrep, Inc. 2014
Beer Bittering agent (Folicur) = 18 ppm
Pesticides found
– Imidacloprid – 5.25 ppm
– Carbaryl – 3 ppm
– Ethion – 2.5 ppm
Up to 35% increased recovery with ShaQer
0
50
100
150
200
250
300
Chlorpyrifosmethyl
Chlorpyrifos Imidacloprid
108 102
255
75 71
182
ShaqerHand
© SPEX CertiPrep, Inc. 2014
Comparison of Components & Product
Beer, Hops, Grains
– Beer & hops samples = Diketopiperazine compound
– Recovery increased 10-35% by using ShaQer
– Pesticide in all/most beer components: Imidacloprid, Ethion, Bifenthrin (hops??)
0
1
2
3
4
5
6
7
8
9
10
Malt Organic Grain Grain Hops Beer
Imidacloprid
Ethion
Bifenthrin
© SPEX CertiPrep, Inc. 2014
Comparison of Components & Product
Beer, Hops, Grains
– Pesticides in beer not found a high levels in products:
– Endosulfan sulfate, Chlorpyrifos (Hidden in hops??)
– Carbaryl, Chlorpyrifos methyl found in Hops
0
1
2
3
4
5
6
7
Malt OrganicGrain
Grain Hops Beer
CarbarylChlorpyrifos methyllambda.-CyhalothrinEndosulfan sulfateChlorpyrifos
© SPEX CertiPrep, Inc. 2014
Final Look at our New TEMPO
Time
Efficiency
Money
Process
Output
2 days
$1400 Materials $1400 Manpower Total = $1800 ($2400 Savings)
Eliminated 3 steps Reduced time of step by 1 hr
2 days 50 samples
ShaQer increased Recovery 5-35%
© SPEX CertiPrep, Inc. 2014
Wine & Beer Pesticide Final Snapshot of Conclusions
Wine: <3.5 ppm (Carbaryl)
Grapes: <1ppm (Imidacloprid)
Wine & Grapes
Beer: <5.25 ppm (Imidacloprid)
(most <1.5 ppm)
Grains & Malts: <<1.5 ppm
Organic Grain < Regular
Hops: Highest all products
7-9 ppm (Ethion, Imidacloprid &
Carbaryl)
Beer, Grain &
Malt
Imidacloprid
Carbaryl
Pesticides
Improved Time, Efficiency, Money, Process & Output!
© SPEX CertiPrep, Inc. 2014
What is in the future for QuEChERS?
Environmental
Phthalates
Vet Residues
Untraditional matrices
Previously Untested Products