A Rapid Method for Determination of Resveratrol in Wines by HPLC-MS

• Published in: Journal of liquid chromatography & related technologies Vol. 32; no. 14; pp. 2105 - 2121
• Main Authors: Vlase, Laurian, Kiss, Bela, Leucuta, Sorin E., Gocan, Simion
• Format: Journal Article
• Language: English
• Published: Colchester Taylor & Francis Group 01.01.2009; Taylor & Francis
• Subjects: Acetonitrile; Ammonium acetate; Atmospheric pressure chemical ionization; Biological and medical sciences; Electrospray ionization; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Ionization; Isomers; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Resveratrol; Solvents; Vitaceae; Wine; Wines and vinegars; Wine; Stereoisomer; Tandem mass spectrometry; Chemical analysis; Atmospheric pressure; Coupled method; Electrospray ionization; HPLC chromatography; Liquid chromatography; Stilbene derivatives; Electrospray; Chemical ionization; Reversed phase chromatography; Rapid technique; Atmospheric pressure chemical ionization; Phytoalexin; Resveratrol; Phenols; Mass spectrometry; Quantitative analysis
• ISSN: 1082-6076; 1520-572X
• DOI: 10.1080/10826070903126989

A new, sensitive, high throughput liquid chromatography coupled with mass spectrometry (LC-MS/MS) method for quantification of trans- andcis-resveratrol in wine samples was elaborated. During method development the influence of multiple factors on the ionization efficiency of resveratrol was studied. These parameters included ion source (APCI and ESI, both being operated in positive and negative ionization mode), percentage of aqueous and organic phase, type of organic solvent, and concentration of additives. The optimum conditions were as follows: a mobile phase consisting of a mixture of 1 mM ammonium acetate/acetonitrile (73/27, v/v) with a flow rate of 1 mL/min, MS/MS detection with an APCI interface, operated in negative ionization mode. The monitored ion transition was m/z 227→184.7. Calibration curves were generated for both isomers of resveratrol in the range of 10.47-837.86 ng/mL (trans isomer) and 9.12 − 730.14 ng/mL (cis isomer), respectively. The developed method has been successfully applied to the analysis and comparison of trans- and cis-resveratrol content of 20 different Romanian wine samples.