固相萃取-高效液相色谱法测定葡萄酒中白藜芦醇及其糖苷异构体

建立了固相萃取-高效液相色谱(SPE-HPLC)测定葡萄酒中白藜芦醇及其糖苷异构体的方法,并用此方法测定了市售的15种葡萄酒中顺反式白藜芦醇及其糖苷的含量。实验确定了葡萄酒样品中的白藜芦醇及其糖苷的固相萃取方法,通过优化萃取条件,有效地去除了葡萄酒中大量干扰成分。采用Hypersil C18柱(4.6 mm i.d.×250 mm,5μm)分离,以乙腈-水为流动相,线性梯度洗脱,用二极管阵列检测器分别于288 nm和306 nm波长下检测,4种组分分离良好,提高了分析结果的准确性。采用外标法定量,4种组分的质量浓度与其峰面积在一定的范围内有良好的线性关系,相关系数为0.9973～0.9999。4种组分的平均加标回收率为97.4%～98.8%(相对标准偏差为2.1%~3.2%),检测限为0.002~0.005 mg/L。对市售15种葡萄酒的检测结果表明,白藜芦醇作为葡萄酒中重要的生物活性成分,其含量与葡萄酒的酿造方式、葡萄品种、葡萄产地有密切的关系。该方法还可用于其他天然产物中白藜芦醇及其糖苷异构体的测定。     

高效液相色谱法测定虎杖中白藜芦醇、白藜芦醇苷和游离大黄素

用高效液相色谱法同时测定虎杖中白藜芦醇、白藜芦醇苷和游离大黄素含量.色谱柱为Waters Symmetry C18柱(3.9 mm×150 mm,5μm),流动相为0.015 mol-1 H3PO4-甲醇,流速为0.5 mL·min-1,检测波长为284nm.样品采用乙醇-水(1 1)溶液和乙酸乙酯提取.江西产虎杖样品中白藜芦醇、白藜芦醇苷和游离大黄素的回收率分别为97.9%,96.1%,95.6%,相对标准偏差小于5%.     

葡萄酒中顺反式白藜芦醇异构体的反相高效液相色谱法测定

建立了一种同时检测葡萄酒中功能成分白藜芦醇及其糖苷的4种异构体含量的RP -HPLC方法。通过紫外照射促使白藜芦醇及其糖苷的反式异构体转化 ,以获得顺式异构体标准样品 ,以葡萄酒直接进样方式及水 -乙腈二元梯度洗脱同时测定葡萄酒中白藜芦醇4种异构体含量。4种异构体回收率在92.4%～98.6%之间 ,相对标准偏差在3.06%～5.42%之间。采用本方法测定国产“龙徽”干红葡萄酒中白藜芦醇总量达到6.64mg·L -1,其中80 %以上为反式异构体成分。葡萄酒开启4h和8h后白藜芦醇总量分别减少了18%和38 %,其中反式白藜芦醇糖苷的损失尤为严重。本实验建立的RP -HPLC方法能够简便、有效地检测葡萄酒中4种白藜芦醇异构体含量     

加压毛细管电色谱对白藜芦醇的分析测定

采用加压毛细管电色谱方法,对白藜芦醇的顺、反异构体的转化以及光照稳定性等进行了研究;同时还对白藜芦醇进行了定性和定量分析研究。在此基础上初步探讨了葡萄酒中白藜芦醇含量的测定研究,从而为我国葡萄酒行业提供了一种通过鉴定白藜芦醇来定量鉴别葡萄酒品质的分析方法。     

薄层荧光扫描法测定花生根中白藜芦醇的含量

在硅胶G铝箔板上,以V(氯仿):V(丙酮):V(甲酸)=8:1:0.2的溶液为展开剂,狭缝尺寸为3mm×0.45mm,检测波长为335nm,采用薄层荧光扫描法测定花生根中白藜芦醇的含量.结果表明:白藜芦醇在21.6～108.0ng范围内线性关系良好,回归方程为Y=-664.701+12.666X,R=0.9969,花生根中白藜芦醇的含量为358.89μg/g.     

薄层荧光扫描法测定葡萄酒中的白藜芦醇及其糖苷异构体

建立了薄层荧光扫描法同时测定葡萄酒中顺反白藜芦醇及其糖苷异构体的方法。样品用C18相柱提取,以聚酰胺薄膜为固定相,苯-甲醇-甲酸(10：5：1,V/V)为展开剂进行分离,荧光扫描法定量,4种组分的线性关系良好,相关系数为0．9972-0．9996,平均回收率为97．1％-98．5%,RSD为2．0％-3．2％。对6种市售葡萄酒进行了测定,结果满意。方法简便、快速、灵敏,测定成本低。     

高效液相色谱法测定葡萄叶中5种芪化物

建立了同时检测葡萄叶片中白藜芦醇(resveratrol,Res)、云杉苷(piceide,PD)、ε-葡萄素(ε-viniferin)、δ-葡萄素(δ-viniferin)、紫檀芪(pterostilbene,PS)5种芪化物的高效液相色谱分析方法.采用Atlantis C18色谱柱 (250 mm×4.6 mm, 5 μm), 流动相为乙腈、水梯度洗脱,二极管阵列检测器,检测波长为306 nm;流速1 mL/min; 柱温30 ℃,外标法定量.结果显示: 5种芪化物的线性关系良好,相关系数在0.9990～0.9996之间;精密度、稳定性的RSD都低于5%;平均回收率为90.3%～114.0%,检出限为0.01～0.05 mg/L.本方法前处理简单、快速.应用本方法测定了葡萄叶片紫外诱导后5种芪化物的含量变化,结果令人满意.     

不同产地红景天药材中红景天甙含量的测定

以红景天甙含量为指标建立了红景天药材的HPLC定量分析方法.色谱条件:C18柱(250 mm×4.6 mm,25μm),甲醇-乙腈-水为流动相梯度洗脱,检测波长为275 nm.该法灵敏度高,重现性好.利用本方法对六种不同产地红景天药材中红景天甙的含量进行了分析比较.结果表明,产地不同,红景天甙的含量差别很大,其中以云南丽江地区产的含量最高.     

大孔吸附树脂结合酶解法分离纯化虎杖中白藜芦醇的研究

研究了大孔吸附树脂结合酶解法提取和纯化虎杖中白藜芦醇的方法,采用HPLC法测定虎杖中白藜芦醇的含量,考查了β-糖苷酶对虎杖药材酶解前后白藜芦醇含量的变化,并经静态吸附考察了4种树脂,最后确定以H1020作为提取分离白藜芦醇的树脂.此树脂吸附量较高,脱附容易,有利于得到质量较好的白藜芦醇产品,经该树脂吸附解吸,饱和吸附量可达51.4mg/g,解吸率达92.5%.大孔树脂分离纯化白藜芦醇的含量可达71.5%,而上柱前粗提物中白藜芦醇含量为8.71%,说明采用本法分离纯化虎杖中白藜芦醇是可行的.     

可透皮吸收的白藜芦醇月桂酸单酯的合成与纯化

以白藜芦醇(Res)、月桂酰氯(LC)为原料,在催化剂4-二甲氨基吡啶(DMAP)的作用下,合成白藜芦醇月桂酸酯。实验结果指出:白藜芦醇与月桂酰氯摩尔比为0.8、催化剂为白藜芦醇质量的5%、pH值为11、反应时间为4 h为合成白藜芦醇月桂酸酯的最佳工艺。因素Res/LC摩尔比对白藜芦醇的转化率影响极显著,催化剂添加量和反应体系pH值为较显著。以半制备高效液相色谱分离纯化白藜芦醇月桂酸单酯的条件为:C18柱;检测波长:306nm;柱温:25℃;进样量:18mL;流速:18mL·min~(-1);时间程序:0～30min,甲醇/水(mL·mL~(-1))由50∶50梯度变化至70∶30,30～45min,甲醇与水体积比恒定为70∶30;将半制备分离物进行无水甲醇重结晶,纯度达99.3%。LC-MS、~1H NMR分析表明:该合成物为白藜芦醇月桂酸单酯。透皮实验结果指出:白藜芦醇月桂酸单酯在0.5 h内可全部透过皮肤。     

高效液相色谱-串联质谱法检测红葡萄酒中功效成分

建立了高效液相色谱-串联质谱法快速测定葡萄酒中白藜芦醇、黄酮类、多酚类功效成分的分析方法。葡萄酒样品直接稀释后进样,用C18柱进行分离,以乙腈-0.1%(体积分数)甲酸水溶液为流动相进行梯度洗脱,通过多反应监测(MRM)模式进行检测。13种功效成分在各自线性范围内呈良好的线性关系,相关系数均大于0.99。除表没食子儿茶素、没食子儿茶素、儿茶素没食子酸酯、花旗松素的检出限为1.0、1.0、3.0、3.0μg/L外,其他9种化合物的检出限均小于1.0μg/L。回收率为80.9%~112.3%,相对标准偏差小于10%。该方法快速、准确、灵敏度高,适用于葡萄酒中功效成分的快速分析。对实际样品的检测表明,所测葡萄酒样品中均含有儿茶素、表儿茶素、表没食子儿茶素、没食子儿茶素、表儿茶素没食子酸酯/儿茶素没食子酸酯、白藜芦醇、大豆黄素等功效成分,不同品种葡萄酒中这些功效成分含量差异显著。     

Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection

A modified preparation of sample was developed for the determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection, using on-line pre-column derivatization. Ice-cold deoxygenated methanol was used to deactivate the oxidation enzymes in juices or wines and keep the glutathione stable. The optimum recovery of glutathione content in grape juice and wine was obtained when either the sample of grape juice or wine was mixed in ice-cold deoxygenated methanol in the ratio 10:90 (v:v) and further diluted in sodium acetate buffer in the ratio 1:1 (v:v). The optimized method was validated for linearity, limit of detection, limit of quantification, precision and uncertainty. According to the validation data the method is appropriate for the determination of glutathione content in grape juice and wine. Glutathione contents in grape juices made from White Muscat grapes and Sauvignon Blanc wines were analysed. The average glutathione content in 28 young Sauvignon Blanc wines was 12.5 mg L⁻¹.     

Characterization of Wines by Trans-Resveratrol Concentration: A Case Study of Romanian Varieties

The goal of this study was to determine the trans-resveratrol concentration in wine. A set of 70 wine samples from Romania, produced according to the appellation of origin system, were analyzed by reverse-phase high performance liquid chromatography. White wines were found to have markedly lower concentrations of trans-resveratrol in comparison with red wines. The values were between 0.025 to 10.23 mg/L for red wine and from 0.074 to 2.572 mg/L for white wine. Red wine is a good dietary source of resveratrol.     

Ochratoxin A survey in Portuguese wine by LC-FD with direct injection

Wine and grape juices were identified as one of the most important sources of ochratoxin A (OTA), a mycotoxin with diverse toxic effects that naturally appears in food and foodstuffs all over the world.The aim of this study was to assess the OTA levels in Portuguese wines through the application of a simple and accurate method based on liquid chromatography (LC) with direct injection, followed by fluorescence detection (FD).Randomly selected wine samples were used to evaluate the performance of direct injection as efficient, fast, inexpensive and safe sample preparation method. The proposed method was successfully validated. The limit of quantification (LOQ) was 1.0 μg/L and OTA recoveries from wine samples, spiked at the three fortification levels, were higher than 85.4%, with RSDs lower than 9.6% for both red and white wines. The presence of OTA was confirmed by methyl ester derivatization followed by LC analysis.Data on OTA levels were obtained for 60 Portuguese red and white wine samples. OTA was found in 12 samples, nine (26%) red wine samples and three (12%) white wine samples. Only one red wine sample and one white wine sample presented a contamination level above the LOQ, with 1.23 and 2.4 μg/L, respectively. It should be pointed out that this white wine sample exceeded the EC maximum permitted level of 2.0 μg/L. The safe dose established as 120 ng/kg body weight/week was not exceeded by the weekly intake estimated for the samples contaminated above the LOQ.     

A validated HPLC method for the quantitative analysis of trans-resveratrol and trans-piceid in Hungarian wines

A new, simple procedure for the determination of phenolic components of wines, such as resveratrol and piceid isomers, has been elaborated and validated. A set of 70 red wines and 3 white wines from two wineries (Polgar Winery and Bock Winery, Villany, Hungary) are analyzed by reversed-phase high-performance liquid chromatography. The samples are injected without pretreatment and UV-vis and mass spectrometric (MS) detection has been applied. The detection limit for trans-resveratrol and for trans-piceid is found to be 0.9 and 0.6 pmol for the UV-vis detection method and 0.3 and 0.2 pmol for the MS detection method. Trans-resveratrol and trans-piceid are found in red wines from 0.1 to 14.3 mg/L and from 3.8 to 16.4 mg/L concentrations, respectively.     

Determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry

Analytical methodology was developed and validated for the determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Two extraction procedures were used: the first involved grapes, must, and wine extraction with alkaline cyclohexane-dichloromethane (9 + 1, v/v) solution, and the second grape extraction with acetone, dichloromethane, and petroleum ether. In both procedures, the extract was centrifuged, evaporated to dryness, and reconstituted in cyclohexane or 2,2,4-trimethylpentane-toluene (9 + 1, v/v), respectively. Spiroxamine diastereomers A and B were determined by GC/IT-MS, and a matrix effect was observed in the case of grapes but not in must and wine. Recovery of spiroxamine from fortified samples at 0.02 to 5.0 mg/kg ranged from 78-102% for grapes and must, with relative standard deviation (RSD) <13%; for red and white wines, recoveries ranged from 90 to 101% with RSD <9%. The limit of quantification was 0.02 mg/kg for grapes, must, and wine or 0.10 mg/kg for grapes, depending on the extraction procedure used.     

Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone

Resveratrol (rans-3,5,4'-trihydroxystilbene), a phenolic substance present in both grape skin and wines, is a phytoalexin involved in grey mould resistance. A new interest has surfaced in recent years related to the antioxidative actions of resveratrol, which in vivo could be related to the prevention of cardiovascular diseases linked to lipid metabolism, particularly HDL production, while the antifungal activity may be of interest in wine production technology. These aspects have led to the publication of a number of papers reporting data on the resveratrol content of several kind of wine: for Italian wines, it ranges between 0.5 and 10 ppm, depending on cultivar, area of cultivation, climate and wine-making technology. In this work, resveratrol was quantified in samples of two unusual Italian wines, Recioto (sweet) and Amarone (dry), produced with the same cultivar mixture in the same area (Valpolicella, Verona, Italy) and with the same grape conditioning technique. After resveratrol extraction, reversed-phase HPLC analysis was carried out and several elution conditions were tested. The resveratrol content of Recioto and Amarone wines was lower than the values reported in the literature for other wines, ranging between 0.05 and 0.8 ppm.     

Optimized determination of calcium in grape juice,wines, and other alcoholic beverages by atomic absorption spectrometry

This paper describes a study of the different methods of sample preparation for the determination of calcium in grape juice, wines, and other alcoholic beverages by flame atomic absorption spectrometry; results are also reported for the practical application of these methods to the analysis of commercial samples produced in Spain. The methods tested included dealcoholization, dry mineralization, and wet mineralization with heating by using different acids and/or mixtures of acids. The sensitivity, detection limit, accuracy, precision, and selectiviy of each method were established. Such research is necessary because of the better analytical indexes obtained after acid digestion of the sample, as recommended by the European Union, which advocates the direct method. In addition, although high-temperature mineralization with an HNO3-HCIO4 mixture gave the best analytical results, mineralization with nitric acid at 80 degrees C for 15 min gave the most satisfactory results in all cases, including those for wines with high levels of sugar and beverages with high alcoholic content. The results for table wines subjected to the latter treatment had an accuracy of 98.70-99.90%, a relative standard deviation of 2.46%, a detection limit of 19.0 microg/L, and a determination limit of 31.7 microg/L. The method was found to be sufficiently sensitive and selective. It was applied to the determination of Ca in grape juice, different types of wines, and beverages with high alcoholic content, all of which are produced and widely consumed in Spain. The values obtained for Ca were 90.00 +/- 20.40 mg/L in the grape juices, 82.30 +/- 23.80 mg/L in the white wines, 85.00 +/- 30.25 mg/L in the sweet wines, 84.92 +/- 23.11 mg/L in the red wines, 85.75 +/- 27.65 mg/L in the rosé wines, 9.51 +/- 6.65 mg/L in the brandies, 11.53 +/- 6.55 mg/L in the gin, 7.3 +/- 6.32 mg/L in the pacharán, and 8.41 +/- 4.85 mg/L in the anisettes. The method is therefore useful for routine analysis in the quality control of these beverages.     

Identification of free disaccharides and other glycosides in wine

Free soluble carbohydrates of different wine samples were analyzed by GC–MS as their trimethylsilyloximes using a methylsilicone column. Besides α,α-trehalose, several β-glucosylglucoses such as cellobiose, sophorose, laminaribiose and gentiobiose were the main disaccharides identified. With the exception of gentiobiose, these disaccharides are now reported for the first time in wine. Lactose (4-O-β-d-galactopyranosyl-d-glucose), previously described in this product, was also tentatively identified. Several free glycosides: β-ethyl-glucoside and seven glyceryl-glycosides (including glucosides and galactosides) were also identified for the first time in wine. On the contrary, disaccharides in grape juice were mainly constituted of fructose derivatives, including sucrose, and no glycosides were detected. Although the total amount of disaccharides was different in white wines (<50 mg/L) from those in rosé and red wines (80–130 mg/L), the chromatographic profile was noticeably similar in all wine samples. The method here reported allows the identification of several carbohydrates which have not been previously detected in wines and could contribute to increase the understanding of enzymatic activity during winemaking.