Online coupling of pressurized liquid extraction, solid-phase extraction and high-performance liquid chromatography for automated analysis of proanthocyanidins in malt.
A new instrumental setup for automated extraction of solid samples by online coupling of pressurized liquid extraction, automated SPE (solid-phase extraction) and HPLC is presented. From the extraction to the chromatogram no manual sample handling is required. The application to the determination of proanthocyanidins in malt reduces time and manual work to a minimum compared to former manual methods. Twenty samples can be processed within 24 h in respect to eight samples with the manual method. Using the features of the instrumental coupling, an optimized strategy for SPE of proanthocyanidins from natural samples was developed, requiring no evaporation step, using commercial cartridges and delivering concentrated eluates. The recovery of five main malt proanthocyanidins was 97%, with a reproducibility of 5%. This new instrumental coupling is thought to reduce time and costs along with improved results for a broad range of solid sample materials.
Institute of Food Science and Food Chemistry, University of Bonn, Germany.
Menelaos
M
Papagiannopoulos
Benno
B
Zimmermann
Annett
A
Mellenthin
Martin
M
Krappe
Giovanni
G
Maio
Rudolf
R
Galensa
D000872:Anthocyanins / Q000032:analysis*; D001331:Automation; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D002523:Edible Grain / Q000737:chemistry*; D013058:Mass Spectrometry; D011312:Pressure; D044945:Proanthocyanidins; D015203:Reproducibility of Results; D013056:Spectrophotometry, Ultraviolet
D000872:Anthocyanins; D044945:Proanthocyanidins; C013221:proanthocyanidin