Identification of compounds in wine by HPLC-tandem mass spectrometry.
In this work several compounds were detected in wines by HPLC-tandem mass spectrometry. In particular cinnamic and benzoic acids, tyrosol, apigenin-7-glucoside and luteolin-7-glucoside were identified and quantified in Italian wines. Red wines show bigger amount of cinnamic and benzoic acids than white wines. tyrosol is in bigger amount with respect to two flavones: luteolin-7-glucoside and apigenin-7-glucoside. These last two flavones are only in some wine, but it can be important to detect the presence of different substances in small amount to be able to characterize a wine.
Bevilacqua
Lucio
L
Dipartimento di Chimica, Università La Sapienza P le Aldo Moro 5, 00185 Rome, Italy.
Buiarelli
Francesca
F
Coccioli
Franco
F
Jasionowska
Renata
R
D002851:Chromatography, High Pressure Liquid; D047309:Flavones / Q000032:analysis*; D013058:Mass Spectrometry; D010636:Phenols / Q000032:analysis*; D014920:Wine
D047309:Flavones; D010636:Phenols