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A validated HPLC method for the quantitative analysis of trans-resveratrol and trans-piceid in Hungarian wines
Laszlo Mark1, Martin S Pour Nikfardjam, Peter Avar
1Department of Biochemistry and Medical Chemistry, Faculty of Medicine, University of Pecs, 12. Szigeti str., H-7624 Pecs, Hungary.
Abstract:
A new, simple procedure for the determination of phenolic components of wines, such as resveratrol and piceid isomers, has been elaborated and validated. A set of 70 red wines and 3 white wines from two wineries (Polgar Winery and Bock Winery, Villany, Hungary) are analyzed by reversed-phase high-performance liquid chromatography. The samples are injected without pretreatment and UV-vis and mass spectrometric (MS) detection has been applied. The detection limit for trans-resveratrol and for trans-piceid is found to be 0.9 and 0.6 pmol for the UV-vis detection method and 0.3 and 0.2 pmol for the MS detection method. Trans-resveratrol and trans-piceid are found in red wines from 0.1 to 14.3 mg/L and from 3.8 to 16.4 mg/L concentrations, respectively.
