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Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine by HPLC-MS/MS with SPE.
- Source :
-
Journal of Food Science (John Wiley & Sons, Inc.) . Jun2014, Vol. 79 Issue 6, pC1100-C1105. 6p. - Publication Year :
- 2014
-
Abstract
- This study established a new method for quantitative and qualitative determination of certain components in black rice wine, a traditional Chinese brewed wine. Specifically, we combined solid-phase extraction and high-performance liquid chromatography (HPLC) with triple quadrupole mass spectrometry (MS/MS) to determine 8 phenolic acids, 3 flavonols, and 4 anthocyanins in black rice wine. First, we clean samples with OASIS HLB cartridges and optimized extraction parameters. Next, we performed separation on a SHIM-PACK XR-ODS column (I.D. 3.0 mm × 75 mm, 2.2 μm particle size) with a gradient elution of 50% aqueous acetonitrile (V/V) and water, both containing 0.2% formic acid. We used multiple-reaction monitoring scanning for quantification, with switching electrospray ion source polarity between positive and negative modes in a single chromatographic run. We detected 15 phenolic compounds properly within 38 min under optimized conditions. Limits of detection ranged from 0.008 to 0.030 mg/L, and average recoveries ranged from 60.8 to 103.1% with relative standard deviation ≤8.6%. We validated the method and found it to be sensitive and reliable for quantifying phenolic compounds in rice wine matrices. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 79
- Issue :
- 6
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science (John Wiley & Sons, Inc.)
- Publication Type :
- Academic Journal
- Accession number :
- 96408511
- Full Text :
- https://doi.org/10.1111/1750-3841.12483