Electrospray ionization Fourier transform mass spectrometric analysis of wine
2001
Cooper, H.J. | Marshall, A.G.
Positive- and negative-ion electrospray ionization Fourier transform ion cyclotron resonance (FT-ICR) mass spectrometry has been used for direct analysis of five wines (California Red, Corbiere, Zinfandel, Beaujolais, and Sauvignon Blanc), without any prior separation or purification steps. The high mass resolving power (typically m/deltam50% greater than or equal to 80000, in which deltam50% is mass spectral peak full width at half-maximum peak height) and mass accuracy (less than or equal to 1 ppm) of FT-ICR mass spectrometry make it ideal for the study of complex mixtures such as wine, because the components are simultaneously resolved and identified as to elemental composition. Moreover, the high dynamic range of the instrument is advantageous for identifying trace components. The positive-ion mass spectra obtained from the wines were somewhat similar and were dominated by sucrose and (for red wines) anthocyanins. More than 30 compounds (phenolics and carbohydrates) were identified. The negative-ion mass spectra exhibited much greater variation among different wines, with several compounds peculiar to each wine. Elemental compositions could be assigned with high confidence to 76-94% of negative ions of > 10% relative abundance. The present results suggest that it may be possible to fingerprint a wine on the basis of its negative-ion ESI FT-ICR mass spectrum.
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