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Stir Bar Sorptive Extraction With Gas Chromatography-Mass Spectrometry for the Determination of Resveratrol, Piceatannol and Oxyresveratrol Isomers in Wines

Stir Bar Sorptive Extraction With Gas Chromatography-Mass Spectrometry for the Determination of Resveratrol, Piceatannol and Oxyresveratrol Isomers in Wines

J I Cacho, N Campillo, P Viñas, M Hernández-Córdoba

J Chromatogr A. 2013 Nov 8;1315:21-7.

PMID: 24075014

Abstract:

A simple and highly sensitive procedure based on stir bar sorptive extraction coupled to gas chromatography-mass spectrometry by means of a thermal desorption unit (SBSE-TD-GC-MS) has been optimized for the determination of cis/trans isomers of resveratrol, piceatannol and oxyresveratrol in wine samples. Quantification of the cis-isomers was carried out by generating the standards from the corresponding trans-species once they had been preconcentrated on the SBSE extracting phase. The optimization of the acetylation derivatization, SBSE extraction and thermal desorption steps was investigated using Plackett-Burman designs, taking into account the high number of variables to be considered. The use of bisphenol F as internal standard allowed quantification of the samples against aqueous standards. Repeatability, expressed as relative standard deviation of 10 successive analyses was between 5% and 9%, confirming the high precision attained under the optimized conditions. Satisfactory recovery values of between 79% and 109% were obtained for spiked samples in the 0.2-1.0 μgL(-1) concentration range, depending on the compound. The main compound determined in the analyzed samples was trans-resveratrol, with concentrations in the range of 3-230 μgL(-1), depending on the type of wine.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP29700229	trans-Oxyresveratrol		29700-22-9	Price

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