DETERMINATION OF FREE RESVERATROL IN GRAPE WINE BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY / 营养学报

ABSTRACT

Objective: In this paper, a method of gas chromatography mass spectrometry for determination of free resveratrol in grape wine was established. Methods: After evaporated to eliminate ethanol, sample of grape wine was extracted with ethyl acetate, and evaporated again to dryness. The residues were derivatized with N,O bis (trimethylsianyl) trifluoroacetamide plus 1% trimethychlorosilane. Then, qualitative and quantitative analysis of cis and trans resveratrol were carried out using GC MS scan mode. Results: The average recoveries were 85.6%-110.5%,and the relative standard deviations were 8.2%-11.5%, when resveratrol was added to grape wine at 0.25-1.25 mg/L levels. The correlation coefficient was 0.995 in range of 0.50-10.00 mg/L. The detection limit for resveratrol in grape wine was 0.005 mg/L. Further 15 grape wines made in China were analyzed. The contents of cis resveratrol were 0.02 -0.56 mg/L and trans resveratrol were 0.15-1.28 mg/L. Total resveratrol were 0.26-1.48 mg/L. Conclusion: This assay is accurate and reproducible for determination of free resveratrol in grape wines.