Sensitive determination of phenolic compounds using high-performance liquid chromatography with cerium(IV)-rhodamine 6G-phenolic compound chemiluminescence detection

A simple, selective and sensitive determination method of 20 phenolic compounds has been developed using high-performance liquid chromatography (HPLC) with chemiluminescence detection. The method is based on the chemiluminescent enhancement by phenolic compound of the cerium(IV)-rhodamine 6G system in sulfuric acid medium. Twenty phenolic compounds were separated on a XDB-C(8) column with a gradient elution using a mixture of methanol and 1.0% acetic acid as a mobile phase. Under the optimized conditions, a linear working range extends 2 orders of magnitude with the relative standard deviations of intra- and inter-day precision below 4.0%, and the detection limits (S/N = 3) were in the range of 1.5-82.1 ng/ml. The chemiluminescence reaction was compatible with the mobile phase of high-performance liquid chromatography. The proposed method has been successfully applied to the assay of phenolic compounds in red wine without any pretreatment.     

Liquid chromatographic-mass spectrometric determination of phenolic compounds using a capillary-scale particle beam interface.

A capillary-scale particle beam interface was used to detect 18 phenolic compounds in red wine samples. This technique allows reproducible, library searchable electron ionization spectra at only 1 microliter/min mobile phase flow-rate for a sensitive detection of the analytes in complex matrices. The method makes use of a narrow bore, reversed-phase packed capillary column for sample separation. Detection limits were in the low picogram range for most compounds. Sensitivity and response linearity were evaluated for eight phenolic acids, which are often encountered in red wines. The phenolic compound composition was outlined in two red wines obtained using different aging processes.     

A UFLC–MS/MS method for the simultaneous determination of eight bioactive constituents from red wine and dealcoholized red wine in rat plasma: Application to a comparative pharmacokinetic study

To explore whether alcohol has an effect on the pharmacokinetic behavior of phenolic acids, the main bioactive constituents in red wine, a highly sensitive and simple ultra‐fast liquid chromatography coupled with triple quadrupole mass spectrometry (UFLC–MS/MS) method was developed for simultaneous quantitation of eight phenolic acids in plasma samples. Plasma samples were extracted by liquid–liquid extraction and the chromatographic separation was achieved on a Zorbax SB‐C₁₈ column within 7.0 min. Results of the validated method revealed that all of the calibration curves displayed good linear regression (r > 0.99). The intra‐ and inter‐day precisions of the analytes were <14.0% and accuracies ranged from ?8.5 to 7.3%. The extraction recoveries of the analytes were from 71.2 to 110.2% and the matrix effects ranged from 86.2 to 105.5%. The stability of these compounds under various conditions satisfied the requirements of biological sample measurement. The method was successfully applied to a comparative pharmacokinetic study of phenolic acids in rat plasma. For gallic acid and gentisic acid, the parameters AUC_0–t and AUC_0–∞ increased remarkably (p < 0.05) after oral administration of red wine, which suggested that alcohol might enhance their absorption. This is the first report to compare the pharmacokinetic behavior of phenolic acids in red wine and dealcoholized red wine.     

Microchip capillary electrophoresis with amperometric detection for rapid separation and detection of phenolic acids

A microchip capillary-electrophoresis protocol for rapid and effective measurements of food-related phenolic acids (including chlorogenic, gentisic, ferulic, and vanillic acids) is described. Relevant parameters of the chip separation and amperometric detection are examined and optimized. Under optimum conditions, the analytes could be separated and detected in a 15 mM borate buffer (pH 9.5, with 10% of methanol) within 300 s using a separation voltage of 2000 V and a detection voltage of +1.0 V. Linear calibration plots are observed for micromolar concentrations of the phenolic acid compounds. The negligible sample volumes used in the microchip procedure obviates surface fouling common to amperometric measurements of phenolic compounds. The new microchip protocol offers great promise for a wide range of food applications requiring fast measurements and negligible sample consumption. An application on a commercial red wine was performed with minimal sample preparation and promising results.     

高效液相色谱-电喷雾离子阱质谱法测定红葡萄酒中酚类物质

建立了高效液相色谱-质谱联用(HPLC-MS)技术检测葡萄酒中酚类物质的方法,并评价其定量分析的准确性、线性、重复性和检出限,结果显示:16种酚类物质除芦丁和白藜芦醇糖苷外,平均加标回收率大于78%;相关系数R2>0.999,线性关系良好;保留时间和峰面积在日内(n=10)与日间(n=6)重复性的相对标准偏差(RSD)均分别低于2.0%和5.0%;检出限为0.05~1.0 mg/L。利用该方法对6个红葡萄酒中16种酚类物质进行了定性定量分析,其相对标准偏差(CV%)均小于5.0%,说明本方法简便、准确、灵敏、重现性好,可用于葡萄酒产品质量监控。     

HPLC‐DAD methodology for the quantification of organic acids,furans and polyphenols by direct injection of wine samples

This article proposes a simple and sensitive HPLC method with photo‐diode array detection for the analysis of organic acids, monomeric polyphenols and furanic compounds in wine samples by direct injection. The chromatographic separation of 8 organic acids, 2 furans and 22 phenolic compounds was carried out with a buffered solution (pH 2.70) and acetonitrile as mobile phases and a difunctionally bonded C18 stationary phase, Atlantis dC18 (250×4.6 mm, 5 μm) column. The elution was performed in 12 min for the organic acids and in 60 min for the phenolic compounds, including phenolic acids, stilbenes and flavonoids. Target compounds were detected at 210 nm (organic acids, flavan‐3‐ols and benzoic acids), 254 nm (ellagic acid), 280 nm (furans and cinnamic acid), 315 nm (hydroxycinnamic acids and trans‐resveratrol) and 360 nm (flavonoids). The RSD for the repeatability test (n=5) of peak area and retention times were below 3.1 and 0.3%, respectively, for phenolics and below 1.0 and 0.2% for organic acids. The RSDs expressing the reproducibility of the method were higher than for the repeatability results but all below 9.0%. Method accuracy was evaluated by the recovery results, with averaged values between 80 and 104% for polyphenols and 97–105% for organic acids. The calibration curves, obtained by triplicate injection of standard solutions, showed good linearity with regression coefficients higher than 0.9982 for polyphenols and 0.9997 for organic acids. The LOD was in the range of 0.07–0.49 mg/L for polyphenols (cinnamic and gallic acids, respectively) and 0.001–0.046 g/L for organic acids (oxalic and lactic acids, respectively). The method was successfully used to measure and assess the polyphenolic fingerprint and organic acids profile of red, white, rosé and fortified wines.     

Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography-photodiode array detection without sample preparation

A RP-HPLC method that allows the separation of several types of phenolic compounds present in grapes and wines by direct injection of samples, using a binary gradient with solvents free of salts and photodiode array detection is described. Results show that more than 15 different phenolic molecules with antioxidant properties (flavan-3-ols, anthocyanins, cinnamic acid derivatives, flavonol derivatives and trans-resveratrol) may be separated in a single run by direct injection of red wine. The method is also valuable for the analysis of these compounds in white wine and in skins, seeds and pulp extracts of red and white grapes.     

Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography

A systematic method for separation of aged red wine polyphenols into various distinct fractions using combined techniques of solid-phase extraction and liquid chromatography was proposed. The aged red wine polyphenols were separated into various distinct fractions including phenolic acid fraction, monomer flavanol fraction, oligomer procyanidin fraction, anthocyanin and its pyruvic acid derivative fraction, free or non-colored proanthocyanidin fraction, fraction of direct condensation products between anthocyanins and proanthocyanidins and fraction of other pigmented complexes. The phenolic composition of each fraction was verified by HPLC with diode array detection (HPLC-DAD), thiolysis, vanillin assay, HPLC coupled with electrospray ionization mass spectrometry (HPLC-ESI-MS) and multi-stage MS fragment analysis. For the first time, anthocyanins and their pyruvic derivatives were separated from other phenolic compounds, while free or non-pigmented polymer proanthocyanidins from other pigmented complexes. The fractionation method would be of particular interest in further studying the detailed composition of polymeric polyphenols in red wine.     

Application of ultrasound-assisted ionic liquid dispersive liquid-phase microextraction followed high-performance liquid chromatography for the determination of fungicides in red wine

A new method was developed for the determination of fungicides in red wine using ultrasound-assisted ionic liquid dispersive liquid–phase microextraction followed by high-performance liquid chromatography. The ionic liquid, 1-hexyl-3-methylimidazolium hexafluorophosphate (IL) was quickly disrupted by ultrasonication and dispersed in wine as fine droplets. At this stage, the analytes were extracted into the fine droplets of IL. After centrifugation, the concentration of the enriched fungicides in the sedimented phase was determined. Extraction conditions including the type of extraction solvent, the extraction solvent volume, ultrasonication time, centrifugation time and sample pH were optimized. The performance of the method was studied in terms of linearity, precision, and recovery. Quantitative recoveries (>70%) except for pyrimethanil were obtained, and method precision was also satisfactory (RSD?<?10%). Enrichment factors range from 100 to 200, and the limits of detection are at the low μg per liter level for most of the target compounds.

Extraction of phenolic compounds from environmental water samples using oil-in-water emulsions

A fast, sensitive and simple oil-in-water emulsion (OWE) method was developed for extraction of four phenolic pollutants in environmental water samples followed by gas chromatography and flame ionization detection. In this method, the density of a binary organic solvent (one heavier and one lighter than the sample) was balanced with the density of the sample solution. A stable emulsion was formed at room temperature under vigorous stirring using a Teflon-coated magnetic stirring bar. After addition of 10 µL of the heavier organic solvent and centrifugation, phase separation occurred. The influence of several important parameters on the extraction efficiency of phenolic compounds was evaluated. Under optimized experimental conditions, the calibration graphs were linear in the concentration range 0.025–20 mg L^?1 with coefficients of determination more than 0.9994. The limits of detection and quantification were in the range 19.2–76.0 and 64.1–251.0 μg L^?1, respectively. Intra-day and inter-day precisions were less than 5.0 %. The procedure was used for the determination of phenolic compounds in spiked water samples with good results. Recoveries range from 96.5 to 103.0%, and relative standard deviations are <2.5% (for n?=?3).     

Simultaneous determination of 20 components in red wine by LC‐MS: Application to variations of red wine components in decanting

The decanting of red wines has a long tradition in red wine service from the perspective of modifying the aroma or taste of a wine. A simple and sensitive liquid chromatography‐mass spectrometry method was developed for the simultaneous determination of 20 organic acids and polyphenols in decanting red wine. The separation was performed on a Diamonsil C₁₈ column (250 mm × 4.6 mm, 5 μm) using a mobile phase composed of methanol‐0.1% acetic acid under gradient elution. Analysis was performed in selected ion monitoring mode with negative electrospray ionization interface. All the linear regressions showed good linear relationships (r² > 0.9973) between the peak area and concentration of each marker. The assay was reproducible with overall intra and interday variation of less than 5.0%. The recoveries for the quantified compounds were observed over the range of 92.1–108.3% with RSD values less than 5.7%. The method developed was successfully applied to determine the variations of the 20 components in red wine after decanting in different conditions. Concentrations of most organic acids and polyphenols investigated in the red wine were decreased in decanting. In addition, increment of duration, temperature, and light intensity would intensify the changes.     

Optimization of the separation of phenolic compounds by micellar electrokinetic capillary chromatography

A group of phenolic compounds including phenolic aldehydes, acids and flavonoids are separated by micellar electrokinetic chromatography (MECC). The influence of buffer (concentration and pH), concentration of sodium dodecylsulphate (SDS) and applied voltage were studied. To increase the selectivity of the separation and the resolution of the solutes organic solvents are added to the separation buffer, the best results were obtained when methanol was used at lower percentages. An optimized buffer (150 mM boric acid (pH 8.5)-50 mM SDS-5% methanol) provides the optimum separation with regard to resolution and migration time. This method was applied to the determination of these compounds in wine samples with good results.     

RP-HPTLC densitometric determination and validation of vanillin and related phenolic compounds in accelerated solvent extract of Vanilla planifolia*

A simple, fast and sensitive RP-HPTLC method is developed for simultaneous quantitative determination of vanillin and related phenolic compounds in ethanolic extracts of Vanilla planifolia pods. In addition to this, the applicability of accelerated solvent extraction (ASE) as an alternative to microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and Soxhlet extraction was also explored for the rapid extraction of phenolic compounds in vanilla pods. Good separation was achieved on aluminium plates precoated with silica gel RP-18 F(254S) in the mobile phase of methanol/water/isopropanol/acetic acid (30:65:2:3, by volume). The method showed good linearity, high precision and good recovery of compounds of interest. ASE showed good extraction efficiency in less time as compared to other techniques for all the phenolic compounds. The present method would be useful for analytical research and for routine analysis of vanilla extracts for their quality control.     

Determination of caffeoylquinic acids and flavonoids inCynara scolymus L. by high performance liquid chromatography

Summary The main phenolic compounds in dried extracts fromCynara scolymus (artichoke)—monocaffeoylquinic acids, dicaffeoylquinic acid, and flavonoids–have been separated by high-performance liquid chromatography. By use of a narrow bore C₁₈ column and an acidic mobile phase this HPLC method enabled improved separation within 31 min with significantly reduced solvent consumption compared with other methods. The method was validated to demonstrate its linearity, precision, accuracy, and robustness. Twelve commercial samples were analyzed. Monocaffeoylquinic acids were the most abundant phenolic compounds; the amounts present ranged from 0.48 to 4.24%. The amounts of dicaffeoylquinic acids and flavonoids were smaller—from 0.03 to 0.52%. The method is a good combination of efficiency and economy and should be especially useful for commercial applications.     

Optimization and validation of a methodology based on solvent extraction and liquid chromatography for the simultaneous determination of several polyphenolic families in fruit juices

A solvent extraction procedure of freeze-dried aliquots followed by the analysis of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC) with photodiode array detection (DAD) has been developed for the analysis of polyphenolic compounds in fruit juices. This methodology is focussed on the characterization of fruit juices, mainly for quality control purposes. The effects of experimental variables, such as solvent composition and volume and time and temperature on extraction, have been studied. A unique gradient program for the separation of several phenolic classes (hydroquinones, hydroxybenzoic acids, flavan-3-oles, hydroxycinnamic acids, coumarins, flavanones, flavones, dihydrochalcones and flavonols) has been optimized, using standards of 55 commercially available phenolic compounds present in fruits, as well as representative real extracts from fruit juices. All phenolic compounds showed a high repeatability within-day (n=5) and between days (n=3) in peak area (RSD<8%) and excellent stability of their retention times. High precision was also observed in calibration slopes (RSD<8%). Detection limits ranged between 0.005 and 0.03 microg/mL for the different detected polyphenols. Complete recoveries (98-100%) were obtained for the majority of the phenolic structures of all representative phenolic families present in fruits. The method was successfully employed to measure diverse phenolic families in juices from 18 different fruits and consequently could be used for evaluate the quality of fruit juices.     

Application of deep eutectic solvents for the extraction of phenolic compounds from extra-virgin olive oil

A HPLC–DAD/ESI–MS method has been developed and validated for the analysis of the most representative phenolic compounds in extra-virgin olive oil (EVOO) samples using a green extraction approach based on deep eutectic solvents (DESs) at room temperature. We examined ten DESs based on choline chloride and betaine in combination with different hydrogen bond donors comprising six alcohols, two organic acids, and one urea. Five phenolic compounds, belonging to the classes of secoiridoids and phenolic alcohols, were selected for the evaluation of extraction efficiency. A betaine-based DES with glycerol (molar ratio 1:2) was found to be the most effective for extracting phenolic compounds as compared to a conventional solvent. The optimization of the extraction method involved the study of the quantity of water to be added to the DES and evaluation of the sample-to-solvent ratio optimal condition. Thirty percent of water added to DES and sample to solvent ratio 1:1 (w/v) were selected as the best conditions. The chromatographic method was validated by studying LOD, LOQ, intraday and interday retention time precision, and linearity range. Recovery values obtained spiking seed oil sample aliquots with standard compounds at 5 and 100 μg/g concentration were in the range between 75.2% and 98.7%.     

Determination of phenolic compounds in wines by novel matrix solid-phase dispersion extraction and gas chromatography/mass spectrometry

A novel matrix solid-phase dispersion (MSPD) extraction method was developed to extract simultaneously 23 phenolic compounds from wine samples prior to determination by gas chromatography with mass spectrometric detection in the selected ion monitoring mode. Different parameters of the MSPD technique such as dispersant solid-phase, eluting solvent, and sample ionic strength and pH were optimized. The optimized MSPD procedure requires a small volume of wine (1 mL), commercial silica gel (1.5 g) as dispersant solid-phase and a small volume of ethyl acetate (5 mL) as eluting solvent. Under these conditions, the extraction of the studied compounds was almost complete (mean values of recoveries between 87 and 109%) in a short time (15 min). Moreover, satisfactory standard deviations of repeatability (RSD<9% in most cases), linear regression coefficients (r(2)>0.993) and detection limits (<8 microg/L) confirm the usefulness of the methodology for routine monitoring of the concentration of individual phenolic antioxidants in wines. Application was illustrated by analysis of different wine samples.     

Instrumental measurement of bitter taste in red wine using an electronic tongue

An electronic tongue (ET) based on potentiometric chemical sensors was assessed as a rapid tool for the quantification of bitterness in red wines. A set of 39 single cultivar Pinotage wines comprising 13 samples with medium to high bitterness was obtained from the producers in West Cape, South Africa. Samples were analysed with respect to a set of routine wine parameters and major phenolic compounds using Fourier transform infrared-multiple internal reflection spectroscopy (WineScan) and high-performance liquid chromatography, respectively. A trained sensory panel assessed the bitterness intensity of 15 wines, 13 of which had a bitter taste of medium to high intensity. Thirty-one wine samples including seven bitter-tasting ones were measured by the ET. Influence of the chemical composition of wine on the occurrence of the bitter taste was evaluated using one-way analysis of variance. It was found that bitter-tasting wines had higher concentrations of phenolic compounds (catechin, epicatechin, gallic and caffeic acids and quercetin) than non-bitter wines. Sensitivity of the sensors of the array to the phenolic compounds related to the bitterness was studied at different pH levels. Sensors displayed sensitivity to all studied compounds at pH 7, but only to quercetin at pH 3.5. Based on these findings, the pH of wine was adjusted to 7 prior to measurements. Calibration models for classification of wine samples according to the presence of the bitter taste and quantification of the bitterness intensity were calculated by partial least squares-discriminant analysis (PLS-DA) regression. Statistical significance of the classification results was confirmed by the permutation test. Both ET and chemical analysis data could discriminate between bitter and control wines with the correct classification rates of 94% and 91%, respectively. Prediction of the bitterness intensity with good accuracy (root mean square error of 2 and mean relative error of 6% in validation) was possible only using ET data.     

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

A RP-HPLC method with photodiode array detection (DAD) was developed to separate, identify and quantify simultaneously the most representative phenolic compounds present in Madeira and Canary Islands wines. The optimized chromatographic method was carefully validated in terms of linearity, precision, accuracy and sensitivity. A high repeatability and a good stability of phenolics retention times (< 3%) were obtained, as well as relative peak area. Also high recoveries were achieved, over 80.3%. Polyphenols calibration curves showed a good linearity (r(2) >0.994) within test ranges. Detection limits ranged between 0.03 and 11.5 microg/mL for the different polyphenols. A good repeatability was obtained, with intra-day variations less than 7.9%. The described method was successfully applied to quantify several polyphenols in 26 samples of different kinds of wine (red, rosé and white wines) from Madeira and Canary Islands. Gallic acid was by far the most predominant acid. It represents more than 65% of all phenolics, followed by p-coumaric and caffeic acids. The major flavonoid found in Madeira wines was trans-resveratrol. In some wines, (-)-epicatechin was also found in highest amount. Canary wines were shown to be rich in gallic, caffeic and p-coumaric acids and quercetin.     

离子色谱法测定葡萄酒中的高氯酸盐

建立了离子色谱测定红酒中高氯酸盐的分析方法。以4种葡萄酒为典型样品,测定了其中的高氯酸盐含量。使用Metrosep A Supp5阴离子分析柱（150 mm×4.0 mm）进行分离,柱温为40℃,流动相为1.0 mmol/L碳酸钠水溶液-丙酮（85：15,v/v）,流速为0.8 mL/min。结果表明,高氯酸盐在0.1~10 mg/L内具有良好的线性关系,相关系数为0.9998,方法回收率大于86.0%,相对标准偏差小于2.6%。该方法前处理方便快捷、检测灵敏度高,可满足红酒中高氯酸盐含量的测定。