THE POTENTIAL OF PYROLYSIS-(METHYLATION) GAS-CHROMATOGRAPHY MASS-SPECTROMETRY IN THE ANALYSIS OF WINE POLYPHENOLICS

被引：15

作者：

GALLETTI, GC

ANTONELLI, A

机构：

[1] UNIV REGGIO CALABRIA,IST MICROBIOL & TECNOL AGRARIA & FORESTALE,I-89061 GALLINA,ITALY

[2] UNIV BOLOGNA,IST IND AGRARIE,I-40126 BOLOGNA,ITALY

来源：

RAPID COMMUNICATIONS IN MASS SPECTROMETRY | 1993年 / 7卷 / 07期

关键词：

D O I：

10.1002/rcm.1290070720

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The phenolic compounds of a red Italian wine were separated by column chromatography into three fractions: (a) monomers, (b) red polymers and (c) yellow and brown polymers (tannins). Polymers were subjected to pyrolysis/gas chromatography/mass spectrometry (PY/GC/MS) using a heated-filament pyrolyzer coupled to a capillary gas chromatograph and an ion-trap-detector mass spectrometer. Samples were pyrolysed as such or mixed with an aqueous solution of tetramethylammonium hydroxide in order to perform a simultaneous pyrolysis-methylation (SPM). Pyrograms showing diagnostic markers for flavonoids and phenolic acids are reported. Advantages and limitations of both PY/GC/MS and SPM/GC/MS are discussed.

引用

页码：656 / 658

页数：3