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.
Mark
Laszlo
L
Department of Biochemistry and Medical Chemistry, Faculty of Medicine, University of Pecs, 12. Szigeti str., H-7624 Pecs, Hungary.
Nikfardjam
Martin S Pour
MS
Avar
Peter
P
Ohmacht
Robert
R
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D019075:Electrophoresis, Capillary; D005960:Glucosides / Q000032:analysis*; D013058:Mass Spectrometry; D015203:Reproducibility of Results; D000077185:Resveratrol; D013056:Spectrophotometry, Ultraviolet; D013267:Stilbenes / Q000032:analysis*; D014920:Wine / Q000032:analysis*
D005960:Glucosides; D013267:Stilbenes; D000077185:Resveratrol; C058229:polydatin