Comparison of shikimic acid determination by capillary zone electrophoresis with direct and indirect detection with liquid chromatography for varietal differentiation of red wines
Autor: | Claudia Mardones, Luis Gutiérrez, Dietrich von Baer, Alejandra Contreras, Antonieta Hitschfeld, Karla Lepe |
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Jazyk: | angličtina |
Rok vydání: | 2005 |
Předmět: |
Wine
Chromatography Chemistry Organic Chemistry Ion chromatography Electrophoresis Capillary Shikimic Acid General Medicine Reversed-phase chromatography Shikimic acid Reference Standards Biochemistry High-performance liquid chromatography Analytical Chemistry chemistry.chemical_compound Capillary electrophoresis Aminobenzoic acid Quantitative analysis (chemistry) Chromatography High Pressure Liquid |
Zdroj: | JOURNAL OF CHROMATOGRAPHY A Artículos CONICYT CONICYT Chile instacron:CONICYT |
Popis: | Two capillary zone electrophoretic (CZE) methods for determination of shikimic acid in Chilean red wine were developed and compared with a HPLC method. Both electrophoretic methods were carried out by using a reversed electroosmotic flow induced by trimethyl(tetradecyl)ammoniumbromide (TTAB) with indirect detection at 260 nm using p-aminobenzoic acid as a UV-absorbing co-ion or by direct detection at 213 nm. In both cases, the separation was carried out in a 50 mu m I.D. uncoated capillary with an effective length of 48 cm, a negative power supply of 30 kV, using a buffer based on bis[2-hydroxyethyl]imino-tris[hydroxymethyl]methane (Bis-Tris), pH 7.0 or 7.5 and hydrodynamic injection. The chromatographic separations were carried out on a C-18 reversed phase column followed by a sulfonyl-styrene-divinylbenzene (S-DVB) ion exclusion column at 70 degrees C with H(2)SO(4) 0.02M as isocratic mobile phase and a flow rate of 0.5 mL min(-1). The three methods allowed the quantification of shikimic acid with quantification limits between 1.0 and 12.0 mg L(-1) and precision between 7.3 and 10.1%, however, only the concentrations obtained by CZE with direct detection were statistically similar to those of HPLC. This parameter was evaluated as analytical tool to verify varietal authenticity of red wines. In all cases, the Cabernet Sauvignon wines presented higher concentrations of shikimic acid, compared with Merlot or Carmenere wines. (c) 2005 Published by Elsevier B.V. |
Databáze: | OpenAIRE |
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