Liquid chromatographic-mass spectrometric determination of phenolic compounds using a capillary-scale particle beam interface

被引:33
作者
Cappiello, A [1 ]
Famiglini, G
Mangani, F
Careri, M
Lombardi, P
Mucchino, C
机构
[1] Univ Urbino, Ist Sci Chim, I-61029 Urbino, Italy
[2] Univ Parma, Dipartimento Chim Gen & Inorgan Chim Analit Chim, I-43100 Parma, Italy
关键词
interfaces; LC-MS; wine; food analysis; phenolic compounds; organic acids;
D O I
10.1016/S0021-9673(99)00708-6
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
A capillary-scale particle beam interface was used to detect 18 phenolic compounds in red wine samples. This technique allows reproducible, library searchable electron ionization spectra at only 1 mu l/min mobile phase flow-rate for a sensitive detection of the analytes in complex matrices. The method makes use of a narrow bore, reversed-phase packed capillary column for sample separation. Detection limits were in the low picogram range for most compounds. Sensitivity and response linearity were evaluated for eight phenolic acids, which are often encountered in red wines. The phenolic compound composition was outlined in two red wines obtained using different aging processes. (C) 1999 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:515 / 527
页数:13
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