title: A comparison of solid-phase microextraction and stir bar sorptive extraction coupled to liquid chromatography for the rapid analysis of resveratrol isomers in wines, musts and fruit juices.
abstract: A comparison of direct immersion solid-phase microextraction (DI-SPME) and stir bar sorptive extraction (SBSE) coupled to liquid chromatography (HPLC) with fluorimetric detection for the rapid analysis of resveratrol isomers is described. For DI-SPME, a polar Carbowax-template resin (CW/TPR) 50mum fiber was the most efficient and optimum extraction conditions were 40 degrees C and an extraction time of 30min, stirring in the presence of 5% (m/v) sodium chloride and 0.07M acetate/acetic acid buffer (pH 6). Desorption was carried out using the static mode for 10min. Linearity was obtained in the 5-150 and 2-150ngmL(-1) ranges for trans- and cis-resveratrol, with detection limits of 2 and 0.5ngmL(-1), respectively. When using SBSE, a polydimethylsiloxane (PDMS) twister provided best extraction by means of a derivatization reaction in the presence of acetic anhydride and potassium carbonate. The same time and temperature were used for the extraction step in the presence of 2.5% (m/v) sodium chloride, and liquid desorption was performed with 150microL of a 50/50 (v/v) acetonitrile/1% (v/v) acetic acid solution in a desorption time of 15min. Linearity was now between 0.5 and 50ngmL(-1) for trans-resveratrol with a detection limit of 0.1ngmL(-1), while cis-resveratrol could not be extracted. The proposed methods were successfully applied to determining the resveratrol isomer content of wine, must and fruit juices.
authors.affiliation: Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, E-30071 Murcia, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Viñas
authors.forename: Natalia
authors.initials: N
authors.lastname: Campillo
authors.forename: Mónica
authors.initials: M
authors.lastname: Hernández-Pérez
authors.forename: Manuel
authors.initials: M
authors.lastname: Hernández-Córdoba
mesh_terms: D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005638:Fruit; D007536:Isomerism; D000077185:Resveratrol; D013050:Spectrometry, Fluorescence; D013267:Stilbenes / Q000032:analysis* / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D013267:Stilbenes; D000077185:Resveratrol