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Frontiers of Environmental Science & Engineering

ISSN 2095-2201

ISSN 2095-221X(Online)

CN 10-1013/X

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Front Envir Sci Eng    2012, Vol. 6 Issue (1) : 66-74    https://doi.org/10.1007/s11783-010-0257-3
RESEARCH ARTICLE
Simultaneous analysis of five taste and odor compounds in surface water using solid-phase extraction and gas chromatography-mass spectrometry
Wenfeng SUN1, Ruibao JIA2, Baoyu GAO1()
1. Shandong Key Laboratory of Water Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Shandong University, Jinan 250100, China; 2. Jinan Water and Wastewater Monitoring Center, Jinan 250033, China
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Abstract

In this paper, a method using solid-phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) was developed to simultaneously analyze five taste and odor compounds in surface water, i.e., 2-methylisoborneol (2-MIB), 2,4,6-trichloroanisole (TCA), 2-isopropyl-3-methoxy pyrazine (IPMP), 2-isobutyl-3-methoxy pyrazine (IBMP), and trans-1,10-dimethyl-trans-9-decalol (geosmin, GSM). The mass spectrometry was operated in selective ion monitoring (SIM) mode. Three kinds of SPE columns and three eluting solvents were compared, the C18 column was chosen as optimum SPE column, and methanol was chosen as the optimum eluting solvent. It was found that the method showed good linearity in the range of 1–200 ng·L-1 and gave detection limits of 0.5–1.5 ng·L-1 for individual compounds. Good recoveries (93.5%–108%) and relative standard deviations (1.58%–7.31%) were also obtained. Additionally, concentrations of these taste and odor compounds in Jinan’s surface and drinking water were analyzed by applying this method, and the results showed that GSM and 2-MIB were the dominant taste and odor compounds in Jinan’s raw water.
Keywords solid-phase extraction (SPE)      gas chromatography-mass spectrometry (GC-MS)      taste and odor compounds      surface water      micropollutant     
Corresponding Author(s): GAO Baoyu,Email:bygao@sdu.edu.cn   
Issue Date: 01 February 2012
 Cite this article:   
Wenfeng SUN,Ruibao JIA,Baoyu GAO. Simultaneous analysis of five taste and odor compounds in surface water using solid-phase extraction and gas chromatography-mass spectrometry[J]. Front Envir Sci Eng, 2012, 6(1): 66-74.
 URL:  
https://academic.hep.com.cn/fese/EN/10.1007/s11783-010-0257-3
https://academic.hep.com.cn/fese/EN/Y2012/V6/I1/66
namechemical structuremolecular formulamolecular weightselected ion
GSMC12H22O182112
2-MIBC11H20O16895
TCAC7H5Cl3O211.5195
IPMPC8H12N2O152124
IBMPC9H14N2O166137
Tab.1  Important characteristic of five taste and odor compounds
Fig.1  GC-MS chromatogram of five compounds (40 μg·L standard solution in methanol, and it was set in the GC-MS operation software in such a way that the first three minutes of baseline will not be displayed to reduce the interference of solvent)
Fig.1  GC-MS chromatogram of five compounds (40 μg·L standard solution in methanol, and it was set in the GC-MS operation software in such a way that the first three minutes of baseline will not be displayed to reduce the interference of solvent)
water quality parametersReservoir A(summer)Reservoir A(autumn)Reservoir B(summer)Reservoir B(autumn)drinking water(summer)drinking water(autumn)
pH8.528.458.368.428.008.03
total organic carbon (TOC)/(mg·L-1)4.954.564.173.931.221.05
temperature/°C16.513.817.113.315.114.8
turbidity/NTU5?4?4?4?2?1?
Tab.2  Water quality parameters (average values)
ratio value
simulated sample Asimulated sample B
C18activated carbonoasisC18activated carbonOasis
GSM1.050.8150.9201.030.8481.01
2-MIB1.010.7320.8900.9820.7580.812
TCA0.9680.6930.7200.9520.7010.810
IPMP0.9800.8430.8850.9750.8760.902
IBMP0.9770.8560.9100.9700.7880.887
Tab.3  Comparison of efficiencies of three columns
ratio value
simulated sample Asimulated sample B
methanoldichloromethaneethyl acetatemethanoldichloromethaneethyl acetate
GSM1.01??0.8300.8101.02??0.8900.860
2-MIB1.02??0.8990.9050.9780.9100.923
TCA0.9520.8200.9780.9650.8400.858
IBMP0.9880.9010.8300.9700.9170.903
IPMP0.9800.9100.8580.9780.9500.920
Tab.4  Comparison of performances of three eluting solvents
compoundslinear range/(ng·L-1)R2detection limits/(ng·L-1)
GSM1.00–2000.99050.50
2-MIB1.00–2000.99230.50
TCA5.00–2000.99011.5??
IBMP2.50–2000.99100.75
IPMP2.50–2000.99310.75
Tab.5  Linearity and detection limits of five taste and odor compounds
compounds 5 ng·L-115 ng·L-130 ng·L-1
recovery/%RSD/%recovery/%RSD/%recovery/%RSD/%
GSM1033.66108?????2.1099.83.55
2-MIB?????98.51.5899.21.99101?????2.19
TCA?????93.57.3195.55.1596.72.18
IBMP1014.3896.95.08107?????4.75
IPMP1032.22100?????3.33.98.13.10
Tab.6  Standard recoveries and RSD of the five taste and odor compounds
referencetaste and odor compoundsmethodperformance
this studyGSM, IPMP, IBMP, TCA, 2-MIBsolid-phase extraction and gas chromatography mass spectrumLinearity,a) 1–200 ng·L-1; detection limits, 0.5–1.5 ng·L-1; RSD, 1.58%–7.31%; recovery, 93.5%–108%
[15]GSM, IPMP, IBMP, TCA, 2-MIBsalted closed-loop stripping and gas chromatography mass spectrumLinearity, 10–200 ng·L-1; detection limits, 0.8 ng·L-1 for each compound; RSD,b) 15%–24%; recovery, 99%–120%
[16]GSM, IPMP, IBMP, TCA, 2-MIBonline purge and trap and gas chromatography mass spectrumLinearity, 10–200 ng·L-1; detection limits, 0.2–2 ng·L-1; RSD, 4.9%–7.9%; recovery, 83%–103%
[17]c)GSM, IPMP, IBMP, TCA, 2-MIBsolid-phase microextraction and gas chromatography mass spectrumLinearity, 1–500 ng·L-1; detection limits, 0.34–0.59 ng·L-1; RSD, 5.0%–9.8%
Tab.7  Performance comparison with other methods in the references
sample concentration/(ng·L-1)
GSM2-MIBTCAIPMPIBMP
Reservoir A(summer)16.5–48.512.5–30.31.1–1.82.8–4.93.3–5.6
Reservoir A(autumn)8.8–25.36.9–17.72.7–3.32.0–6.33.1–4.5
Reservoir B(summer)11.2–33.78.8–19.23.2–5.11.7–2.33.1–3.9
Reservoir B(autumn)8.1–13.56.9–13.91.7–1.92.3–3.71.8–2.9
drinking water(summer)4.0–11.22.3–8.90.8–1.10.8–1.10.9–1.0
drinking water(autumn)1.3–8.41.1–4.70.8–0.90.6–0.90.6–0.8
Tab.8  Concentration of five taste and odor compounds in surface and drinking water
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