Analysis of Stilbenes in Wine by HPLC: Recent Approaches

Abstract

This review is focused on an HPLC method and its performance in the wine analysis of the stilbenes. All preparation techniques are used in the analysis by liquid chromatography as: direct injection, solid liquid extraction, automated solid phase extraction, and liquid liquid extraction. The HPLC technique with UV, diode array, fluorescence, electrochemical, or mass spectrometry detection systems, has an important place in the field of wine analysis. Also, limit of detection and limit of determination are presented for these types of detectors. The levels of resveratrol in wine, varies from region to region and from one year to another. No region can be said to produce wines with significantly higher levels of trans-resveratrol than all other regions, and levels of cis-reveratrol follow the same trend as trans-resveratrol. Red wine contains a higher quantity of resveratrol than white wine. The average level of trans-resveratrol-glicoside (trans-piceid) in red wine may be of three times that more than of trans-resveratrol.

Keywords:

• Content of resveratrol in wines
• HPLC with several detector types
• Identification of resveratrol and their related compounds
• Limit of detection and quantification
• Sample preparation
• Stilbenes
• Wines

Notes

IS – internal standard; EtOAc – ethyl acetate; EtOH – ethyl alcohol; BSTFA – bis(trimethylsilyl)trifluoroacetamide; PTFE – poly(tetrafluoroethylene) TOF – time-of-flight.

GE-gradient elution; ECD-electrochemical detector; APCI-atmosferic presure chemical ionization; ESI-electrospray ionization; ESI-electrospray ionization; SSI-sonic-spray-ionization; CID-collision-induced dissociation HBA-hydroxybenzoic acid; HCA-hydroxycinnamic acid; s-shoulder; t_R-retention time.

^a Detection limit calculated according to IUPAC rules (25 µL).

^b isocratic.

^c GE gradient elution.