Derivatization, identification and separation of carboxylic acids in wines and beverages by high-performance liquid chromatography

A high-performance liquid chromatographic method for the derivatization, identification and separation of carboxylic acids in beverages such as wines and other commercial drinks or natural fruit juices has been developed. The accuracy and precision of the method are discussed with reference to specific methods for the determination of single acids. Applications to the analysis of different wines and beverages are demonstrated.     

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.     

Determination of histamine in port wines and grape juices by ion-pair extraction and stable isotope dilution GC-MS

Summary An isotope dilution, GC-MS method for the quantitation of histamine in wines and grape juices was assayed. This method includes isolation of histamine and its, deuterated analogue [α,α,β,β-²H₄]histamine, used as the labelled internal standard, by ion-pair extraction with bis-2-ethylhexylphosphate, conversion to the volatile derivative: tris-pentafluorobenzyl-histamine, capillary GC separation and measurement of the abundance ratio of the (M-181)⁺ ions from labelled and unlabelled derivatives. The method was successfully applied to the determination of histamine in several samples of Port wine, red and white table wine and grape juice. Data are given on detectability, linearity, repeatability and recovery.     

Determination of hydroxycarboxylic acids in food products by capillary electrophoresis

A procedure for the capillary-electrophoretic determination of lactic, malic, tartaric, and citric acids in food products was developed. The use of 3-nitrobenzoic acid as a light-absorbing component of the running buffer was proposed for the indirect photometric detection of these substances. This considerably increased the determination sensitivity (up to n × 10 ??g/L), as compared with currently available analogs. The composition of the running buffer was optimized: 3-nitrobenzoic acid, 10 mM; cetyltrimethylammonium bromide, 0.5 mM; EDTA, 0.1 mM; and monoethanolamine, to pH 5.3. The procedure was tested with the samples of food products: fruits, juices, nectars, wines, beer, etc. The accuracy of the analytical results was confirmed by the standard addition method.     

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.     

Flow injection,amperometric determination of ethanol in wines after solid-phase extraction

Ethanol in wines was determined by flow injection analysis with an amperometric detector using an oxidized nickel wire. Solid-phase extraction with a strong anion exchanger was used to remove interferences such as organic acids from the matrix, and the residue of the extraction was injected directly into the FIA system. The recoveries of ethanol from wines spiked with standards ranged from 101% to 103%. The response of the nickel electrode to ethanol is dependent on the applied potential and the pH of the carrier. The optimal conditions for the detection of ethanol were an applied potential of +0.60 V (vs. Ag/AgCl) in a carrier of 100 mM sodium hydroxide solution. The electrode exhibited a linear response from 10⁻⁵ to 10⁻³ M, with a detection limit of 1 × 10⁻⁶ M. The method was demonstrated by the determination of ethanol in wines.     

Determination of proline in wine using flow injection analysis with tris(2,2'-bipyridyl)ruthenium(II) chemiluminescence detection

Flow injection methodology is described for the determination of proline in red and white wines using tris(2,2′-bipyridyl)ruthenium(II) chemiluminescence detection. Selective conditions were achieved for proline at pH 10, while other amino acids and wine components did not interfere. The precision of the method was less than 1.00% (R.S.D.) for five replicates of a standard (4 × 10⁻⁶ M) and the detection limit was 1 × 10⁻⁸ M. The level of proline in white and sparkling wines using the developed methodology was equivalent to those achieved using HPLC-FMOC amino acid analysis. SPE removal of phenolic material was required for red wines to minimize Ru(bipy)₃³⁺ consumption and its associated effect on accuracy.     

Potentiometric determination of the total acidity and concentration of citric acid in wines

The method of potentiometric titration with a copper electrode is used for the determination of the total acidity and concentration of citric acid (CA) in identifying the adulteration of wines. The procedure is suitable for the determination of citric acid in wines in the range from 0.1 to 3.5 g/L in the presence of 30-fold amounts of tartaric, acetic, malic, succinic acids and a 10-fold amount of oxalic acid after the separation of organic carboxylic acids on an AV-17-8 anion exchanger. The procedure was developed and certified for the potentiometric determination of the mass fraction of citric acid in table wines and wine materials with an error not exceeding 20%. The criteria (mass fraction of citric acid, the percentage of citric acid in the total acidity, and the shape of the curves of potentiometric titration) were proposed for revealing the adulteration of the acid composition of wines.     

Flow-injection analysis based on a membrane separation module and a bulk acoustic wave impedance sensor – determination of the volatile acidity of fermentation products

A novel flow-injection analysis (FIA) system has been developed for the rapid determination of the volatile acidity of some fermentation products like vinegars and juices. The proposed method is based on the diffusion of volatile acids, mainly acetic acid, across a PTFE gas-permeable membrane from an acid stream into an alkaline stream, and the acids trapped in the acceptor solution are determined online by a bulk acoustic wave impedance sensor based on changes in the conductivity of the solution. It exhibited a linear frequency response up to 10 mmol · L^–1 acetic acid with a detection limit of 50 μmol · L^–1, and the precision was better than 1% (RSD) at a through-put of 72 h^–1. The effects of operating voltage for the detector, cell constant of the electrode, composition of acceptor stream, flow rates and temperature on the FIA performance were also investigated.     

Method Development for the Determination of Seven Organic Acids in Wines by Reversed-Phase High Performance Liquid Chromatography

A simple high performance liquid chromatographic method is described for the determination of seven organic acids usually found in wines. The acids were eluted in the isocratic mode, in less than 12 min, on a reversed-phase ODS-2 (250 × 4 mm I.D.), 5 m, column with 0.02 M potassium dihydrogen phosphate (pH 2.88), to which was added a small amount of methanol (2%) as organic modifier, and were detected by ultraviolet absorbance at 230 nm. Galacturonic, tartaric, malic (both enantiomers), lactic, acetic, citric and succinic acids were determined, using xanthine as a chromatographic internal standard. The method was applied to white and red wines of Greek origin, after sample clean-up with polyvinylpyrrolidone, followed by passage through SAX cartridges and yielded recoveries from 78.0 to 106.8%. The limits of detection ranged between 0.001–0.05 g.L^–1 and the linear ranges between 0.003–2.0 g.L^–1.     

High-performance liquid chromatographic determination of major organic acids in apple juices and ciders

Summary A reversed-phase high-pressure liquid chromatographic method is presented for the simultaneous separation and determination of malic, citric, lactic, succinic and ascorbic acids in apple juices and ciders. After filtration and/or degasification, the organic acids in the sample are separated on a LiChrosorb/C₁₈ column and quantified by using a rapid diode array detector. The method is considered to be a suitable choice for the accurate and precise determination (C.V. 5%) of these compounds.     

A sensor based on electrodes supported on ion-exchange membranes for the flow-injection monitoring of sulphur dioxide in wines and grape juices

A sensitive and fast responding electrochemical sensor is described for the determination of free and total sulphur dioxide in wines and grape juices which prevents interferences coming from ethanol and other natural components. It consists of a cell provided with a porous gold working electrode supported on one face of an ion-exchange membrane, acting as a solid polymer electrolyte (SPE), which allows gaseous electroactive analytes to be detected. This sensor was used as an amperometric detector for a flow injection system in which controlled volumes of headspace equilibrated with samples were injected. This approach was adopted to make also possible the determination of total SO₂, avoiding drawbacks caused by the high relative humidity generated by the sample heating resulting from the neutralization reaction of excess NaOH, whose addition was required to release sulphur dioxide from its combined forms. Factors affecting the detection process were examined and optimised. Under the identified optimal conditions, SO₂ detection resulted in sharp peaks which allowed to infer detection limits for a signal-to-noise ratio of 3, referred to liquid samples, of 0.04 and 0.02 mg L⁻¹ for free and total SO₂ which were determined at 20 and 35 °C, respectively. Moreover, the responses were found to be characterized by good repeatability (±2% and ±4%, respectively) and linear dependence on the SO₂ concentration over a wide range (0.2-500 mg L⁻¹ for both free and total SO₂). Finally, the long-term stability of the sensor turned out to be totally satisfactory in that responses changed of ±9% alone even after long periods of continuous use. The application to some commercial wines and grape juices is also presented.     

Characterisation of Tokaj wines based on free amino acids and biogenic amines using ion-exchange chromatography

Summary Tokaj wines (Szamorodni and Aszu wines) of Hungarian origin were investigated on the basis of free amino acids and biogenic amines. The separation and determination of these compounds was performed by an amino acid analyser equipped with an ion-exchange resin column. The total amount of free amino acids and biogenic amines was higher in Aszu wines than in Szamorodni wines. The main amino acids were proline and arginine, while the major biogenic amines were tyramine and putrescine. The free amino acid and biogenic amine content of Aszu wines depended on the vineyards the wines originated from. Presented at Balaton Symposium '01 on High-Performance Separation Methods, Siófok, Hungary, September 2–4, 2001     

Thin-layer chromatography applied in quality assessment of beverages derived from fruits

ABSTRACT

The analysis of food products is important for the assessment of food quality and authenticity, the control of a technological process, the determination of nutritional values, and the detection of compounds which could exert beneficial or toxic effects on human health. Techniques which are usually chosen for these purposes must provide accurate and reliable results, being relatively simple and inexpensive to perform. The aim of this paper is to give a brief overview of the thin-layer chromatography methods for the analysis of different compounds (polyphenols, dyes, carboxylic acids, biogenic amines, and vitamin C), used for quality assessment and authentication of non-fermented or fermented beverages derived from fruits, namely fruit juices and wines.     

Determination of Organic Acids in Red Wine and Must on Only One RP-LC-Column Directly After Sample Dilution and Filtration

A new method for simultaneous determination of organic acids in red wine and must by liquid chromatography was studied. The determination of organic acids in wines can be achieved in less than 13 min, preceded only by a simple sample dilution and filtration step. With this method, the chromatographic separation of eight organic acids and interfering peaks present in red wine, required only one reversed phase column (Waters Atlantis dC18 column, 4.6 × 150 mm ID, 5 μm). As mobile phase, isocratic acetonitrile–0.01 mol L^?1 KH₂PO₄ at pH 2.7 5:95 (v/v) at a flow rate of 0.8 mL min^?1 was used. Detection wavelength was set at 210 nm except for ascorbic acid which was detected at 243 nm. Application to red wine and must confirmed good repeatability and showed a wide variation range for concentrations of organic acids.     

Flow-injection analysis based on a membrane separation module and a bulk acoustic wave impedance sensor – determination of the volatile acidity of fermentation products

A novel flow-injection analysis (FIA) system has been developed for the rapid determination of the volatile acidity of some fermentation products like vinegars and juices. The proposed method is based on the diffusion of volatile acids, mainly acetic acid, across a PTFE gas-permeable membrane from an acid stream into an alkaline stream, and the acids trapped in the acceptor solution are determined online by a bulk acoustic wave impedance sensor based on changes in the conductivity of the solution. It exhibited a linear frequency response up to 10 mmol · L^–1 acetic acid with a detection limit of 50 μmol · L^–1, and the precision was better than 1% (RSD) at a through-put of 72 h^–1. The effects of operating voltage for the detector, cell constant of the electrode, composition of acceptor stream, flow rates and temperature on the FIA performance were also investigated. Received: 2 June 1997 / Revised: 7 July 1997 / Accepted: 12 July 1997     

Sequential injection flow system with improved sample throughput: determination of glycerol and ethanol in wines

The performance of sequential injection (SI) systems has often been criticized for its low sampling frequency. The present work describes a SI system where an injection valve and an additional pump were incorporated to enhance sample throughput rate. The proposed system was applied to the enzymatic determination of glycerol and ethanol in wines, using spectrophotometric detection and immobilized glycerol and alcohol dehydrogenases. The method proposed was applied to the determination of ethanol between 0.10 and 0.50% (v/v) and glycerol between 0.03 and 0.30 g l⁻¹. These ranges were appropriate for determination in table and port wines, since samples were diluted 50 times before introduction into the system. The results obtained from 15 wine samples were statistically comparable to those obtained by the reference methods, with good repeatability (R.S.D.<3.4%, n=10). The sampling rate was 22.5 h⁻¹, corresponding to 45 determinations per hour. This way, the time required for each determination was decreased by 30% when compared to a conventional SI system.     

Determination of Organic Acids in Red Wine and Must on Only One RP-LC-Column Directly After Sample Dilution and Filtration

A new method for simultaneous determination of organic acids in red wine and must by liquid chromatography was studied. The determination of organic acids in wines can be achieved in less than 13 min, preceded only by a simple sample dilution and filtration step. With this method, the chromatographic separation of eight organic acids and interfering peaks present in red wine, required only one reversed phase column (Waters Atlantis dC18 column, 4.6 × 150 mm ID, 5 μm). As mobile phase, isocratic acetonitrile–0.01 mol L⁻¹ KH₂PO₄ at pH 2.7 5:95 (v/v) at a flow rate of 0.8 mL min⁻¹ was used. Detection wavelength was set at 210 nm except for ascorbic acid which was detected at 243 nm. Application to red wine and must confirmed good repeatability and showed a wide variation range for concentrations of organic acids.     

Evolving window zone selection method followed by independent component analysis as useful chemometric tools to discriminate between grapefruit juice, orange juice and blends

This study investigates the use of high resolution ¹H NMR as a suitable alternative to the standard chromatographic method for the determination of adulteration of orange juice (Citrus sinensis) with grapefruit juice (Citrus paradisi) based on flavonoid glycoside content. Fifty-nine orange juices (OJ), 23 grapefruit juices (GJ) and 10 blends (OG), obtained from local retail outlets were used to assess the performance of the ¹H NMR method. The work presented here introduces the Evolving Window Zone Selection (EWZS) function that holds promise for the automatic detection of spectral regions tailored to discriminate predefined groups. This technique was applied on the pre-processed ¹H NMR spectra of the 92 juices. Independent Component Analysis (ICA) is a good alternative to Principal Component Analysis (PCA) for recovering linearly-mixed unobserved multidimensional independent signals and has been used in this study to build supervised models that classify the samples into three categories, OJ, GJ, OG. The regions containing the known flavonoid glycoside markers were selected as well as another zone containing the signals of sucrose, α-glucose and other components that were tentatively attributed. ICA was applied on three different groups of selected variables and showed good results for both discrimination and interpretation of the signals. Up to 97.8% of the juices were correctly attributed. This method gave better results than the commonly used PCA method. In addition, the time required to carry out the ¹H NMR analysis was less than half the time of the standard chromatographic method.     

Combined ion-pair extraction and gas chromatography-mass spectrometry for the simultaneous determination of diamines, polyamines and aromatic amines in Port wine and grape juice

An accurate and very sensitive method which allows for the simultaneous determination of the diamines (1,3-diaminopropane, putrescine and cadaverine), of the polyamines (spermidine and spermine), and of the aromatic amines (beta-phenylethylamine and tyramine) found in Port wines and corresponding grape juices is presented. Sample clean-up consisted of the extraction of the amines with the ion-pairing reagent bis-2-ethylhexylphosphate dissolved in chloroform followed by a back-extraction with 0.1 M HCl. The hydrochloric extract obtained was dried and the amines were further derivatized with heptafluorobutyric anhydride and analyzed by GC-MS in the selected ion-monitoring mode, with a total run time of 18 min. Under the adopted conditions, the extraction of all the studied compounds was almost complete and the obtained extracts were free of potential interferents present in the samples, namely sugars, and most of the amino acids and polyphenols. Via the use of a set of five selected internal standards (amphetamine, [2H8]putrescine, 1,7-diaminoheptane, norspermidine and norspermine), the data obtained from the linearity, repeatability and recovery experiments were very good for all the compounds assayed. The corresponding limits of detection were invariably below 10 microg l(-1). The method was successfully applied to measure the content of biogenic amines in twelve young and five aged Port wine samples, eleven grape juice samples as well as in ten Portuguese red and white table wines. Results are presented and briefly discussed.