Mixed-mode solid-phase extraction followed by acetylation and gas chromatography mass spectrometry for the reliable determination of trans-resveratrol in wine samples
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Título: | Mixed-mode solid-phase extraction followed by acetylation and gas chromatography mass spectrometry for the reliable determination of trans-resveratrol in wine samples |
Autor/a: | Montes Goyanes, Rosa María García López, Mónica Rodríguez Pereiro, Isaac Cela Torrijos, Rafael |
Centro/Departamento: | Universidade de Santiago de Compostela. Instituto de Investigación e Análises Alimentarias |
Palabras chave: | Resveratrol | Wine | Acetylation | Mixed-mode solid-phase extraction | Gas chromatography | Mass spectrometry | |
Data: | 2010-06-04 |
Editor: | Elsevier |
Cita bibliográfica: | R. Montes, M. García-López, I. Rodríguez, R. Cela, Mixed-mode solid-phase extraction followed by acetylation and gas chromatography mass spectrometry for the reliable determination of trans-resveratrol in wine samples, Analytica Chimica Acta, Volume 673, Issue 1, 2010, Pages 47-53 |
Resumo: | This work presents an advantageous analytical procedure for the accurate determination of free trans-resveratrol in red and white wines. The proposed method involves solid-phase extraction (SPE), acetylation of the analyte in aqueous media and further determination by gas chromatography (GC) with mass spectrometry detection (MS). The use of a mixed-mode SPE sorbent provides an improvement in the selectivity of the extraction step; moreover, the presence of several intense ions in the electron impact mass spectra of its acetyl derivative guarantees the unambiguous identification of trans-resveratrol. Considering a sample intake of 10mL, the method provides a limit of quantification (LOQ) of 0.8ngmL−1 and linear responses for concentrations up to 2.5μgmL−1, referred to wine samples. The average recovery, estimated with samples fortified at different concentrations in the above range, was 99.6% and the inter-day precision stayed below 8%. Trans-resveratrol levels in the analyzed wines varied from 3.4 to 1810ngmL−1. Cis-resveratrol was also found in all samples. In most cases, equal or higher responses were measured for this latter form than for the trans-isomer. The reduced form of resveratrol, dihydro-resveratrol, was systematically identified in red wines |
Descrición: | This is the postprint (accepted manuscript) version of the article published in Journal of Chromatography A https://doi.org/10.1016/j.aca.2010.05.021 This manuscript version is made available under de CC-BY-NC-ND 4.0 license |
URI: | http://hdl.handle.net/10347/31965 |
DOI: | 10.1016/j.aca.2010.05.021 |
Dereitos: | Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
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