Identification of compounds in wine by HPLC-tandem mass spectrometry

被引：24
|
作者：
Bevilacqua, L [1 ]
Buiarelli, F [1 ]
Coccioli, F [1 ]
Jasionowska, R [1 ]
机构：
[1] Univ Roma La Sapienza, Dipartimento Chim, I-00185 Rome, Italy
来源：
ANNALI DI CHIMICA | 2004年 / 94卷 / 9-10期
关键词：
D O I：
10.1002/adic.200490085
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
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.
引用
收藏
页码：679 / 689
页数：11
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