Identification of compounds in wine by HPLC-tandem mass spectrometry
Identification of compounds in wine by HPLC-tandem mass spectrometry
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DOI：
10.1002/adic.200490085
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发表时间：
2004-09-01
期刊：
影响因子：
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通讯作者：
Jasionowska, R
中科院分区：
文献类型：
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作者：
Bevilacqua, L;Buiarelli, F;Jasionowska, R
在这项工作中，通过 HPLC-串联质谱法检测了葡萄酒中的多种化合物。特别是在意大利葡萄酒中对肉桂酸和苯甲酸、酪醇、芹菜素-7-葡萄糖苷和木犀草素-7-葡萄糖苷进行了鉴定和定量。红葡萄酒比白葡萄酒含有更多的肉桂酸和苯甲酸。酪醇相对于两种黄酮的含量较多：木犀草素-7-葡萄糖苷和芹菜素-7-葡萄糖苷。最后两种黄酮仅存在于某些葡萄酒中，但检测少量不同物质的存在对于能够表征葡萄酒非常重要。
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.