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|Título:||HPLC-DAD methodology for the quantiﬁcation of organic acids, furans and polyphenols by direct injection of wine samples|
Câmara, José S.
Marques, José C.
HPLC method with photo-diode array detection
Faculdade de Ciências Exatas e da Engenharia
|Citação:||Pereira, V., Câmara, J. S., Cacho, J., & Marques, J. C. (2010). HPLC‐DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples. Journal of separation science, 33(9), 1204-1215.|
|Resumo:||This article proposes a simple and sensitive HPLC method with photo-diode array detection for the analysis of organic acids, monomeric polyphenols and furanic compounds in wine samples by direct injection. The chromatographic separation of 8 organic acids, 2 furans and 22 phenolic compounds was carried out with a buffered solution (pH 2.70) and acetonitrile as mobile phases and a difunctionally bonded C18 stationary phase, Atlantis dC18 (250 4.6 mm, 5mm) column. The elution was performed in 12 min for the organic acids and in 60 min for the phenolic compounds, including phenolic acids, stilbenes and ﬂavonoids. Target compounds were detected at 210 nm (organic acids, ﬂavan-3-ols and benzoic acids), 254 nm (ellagic acid), 280 nm (furans and cinnamic acid), 315 nm (hydroxycinnamic acids and trans-resveratrol) and 360 nm (ﬂavonoids). The RSD for the repeatability test (n55) of peak area and retention times were below 3.1 and 0.3%, respectively, for phenolics and below 1.0 and 0.2% for organic acids. The RSDs expressing the reproducibility of the method were higher than for the repeatability results but all below 9.0%. Method accuracy was evaluated by the recovery results, with averaged values between 80 and 104% for polyphenols and 97–105% for organic acids. The calibration curves, obtained by triplicate injection of standard solutions, showed good linearity with regression coefﬁcients higher than 0.9982 for polyphenols and 0.9997 for organic acids. The LOD was in the range of 0.07–0.49 mg/L for polyphenols (cinnamic and gallic acids, respectively) and 0.001–0.046 g/L for organic acids (oxalic and lactic acids, respectively). The method was successfully used to measure and assess the polyphenolic ﬁngerprint and organic acids proﬁle of red, white, rose ´ and fortiﬁed wines.|
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