Direct gas chromatographic-mass spectrometric method to assay cis-resveratrol in wines: preliminary survey of its concentration in commercial wines
1995
Goldberg, D.M. | Karumanchiri, A. | Ng, E. | Yan, J. | Diamandis, E.P. | Soleas, G.J.
A method to measure cis-resveratrol in wine, as well as trans-resveratrol simultaneously, has been developed. One milliliter of wine is subjected to solid phase extraction on a C18 column followed by elusion with ethyl acetate, and 1 microliter of eluate is directly injected into a gas chromatographic-mass spectrometer. Quantitation uses selective ion monitoring at mass 228 with qualifier ions at masses 227 and 229. The method gives excellent linearity and recovery, with a detection limit of 10 microgram/L and a coefficient of variation in the range of 5-6%. In a survey of >450 commercial red wines, the highest concentrations of cis-resveratrol were found in wines from Burgundy (France), Oregon (United States), Switzerland, and Bordeaux (France). Wines from New World (other than Oregon) and Mediterranean countries had much lower concentrations. Climate and fungal pressure appear to be among the determinants of the cis-resveratrol as well as the trans-resveratrol content of commercial red wines.
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