Fast determination of the total free resveratrol content in wine by direct-exposure-probe, positive-ion chemical ionization and collision-induced-dissociation mass spectrometry.
In the present work, a fast method has been developed for the determination of total free resveratrol in wine extracts by positive-ion chemical ionization using methane as reagent gas and direct introduction of the sample into the mass spectrometer. Quantitative analysis is performed using 4',5,7-trihydroxyflavone as internal standard, by recording the product ions at m/z 135 for resveratrol and m/z 153 for the internal standard, both generated by collision-induced dissociation experiments on the related [M+H](+) ions. The method showed sufficient repeatability and satisfactory linearity in the range of concentration studied. Alternatively, because of the marked effect of matrices on the compounds released in the vaporization step, quantitative analysis was performed by addition of standard resveratrol to the sample, and the total free resveratrol content extrapolated from the calibration curve. Calibration curves for three different wine extracts had correlation coefficients between 0.91 and 0.99, and total free resveratrol contents between 11.8 and 17.2 mg/L were found. This method enabled us to determine the resveratrol-potential of wine within a few minutes, thereby overcoming the time- and solvent-consuming procedures needed for chromatographic methods.
Istituto Sperimentale per la Viticoltura, Viale XXVIII aprile 26, 31015 Conegliano (TV), Italy.
Riccardo
R
Flamini
Antonio
A
Dalla Vedova
D000975:Antioxidants / Q000032:analysis*; D015203:Reproducibility of Results; D000077185:Resveratrol; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*; D013267:Stilbenes / Q000032:analysis*; D013997:Time Factors; D014920:Wine / Q000032:analysis*
D000975:Antioxidants; D013267:Stilbenes; D000077185:Resveratrol