Solid-Phase Extraction for Sample Preparation, in the HPLC Analysis of Polyphenolic Compounds in “Fino” Sherry Wine

Abstract

Wine samples are extremely complex in their content of polyphenolic compounds; this necessitates an initial fractionation prior to their analysis by HPLC, to simplify the chromatograms obtained so that they can be reliably identified and quantified. Solid-phase extraction is one of the appropriate techniques for this purpose. This paper presents the work undertaken to devise a method of fractionating polyphenolic compounds in wine; this comprises a sequence of two stages: first, one of cleaning and preconcentration, using a reversed-phase C18 cartridge, and second, one of fractionation into two groups, acid and neutral polyphenols, using a SAX-type anionic exchanger. Both of these stages have been optimized, using standard solutions, to achieve maximum recovery and reproducibility.

Impact of malolactic fermentation on low molecular weight phenolic compounds

“…Wine sample analysis can be performed by direct injection [14] or include a sample preparation step like liquid-liquid [13,[15][16][17] or solid phase extraction [18][19][20][21]. A new solid supported liquid-liquid extraction using diatomaceous earth has been recently proposed, being an environmentally friendly low-cost sample preparation method which proved to be reproducible and yielding high recoveries [22].…”

Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection

“…Another method is HPLC separation and online detection by diode-array spectroscopy after a chemical reaction with p-dimethylaminocinnamaldehyde (DMACA) as described by Pascual-Teresa et al (2000). Nowadays, the solid-phase extraction (SPE) is the common technique used for pre-concentration and purification prior to HPLC separation of phenolic compounds in wines, described by a number of authors (Betes-Saura et al 1996;Guillen et al 1997;Karagiannis et al 2000). The most common method of the determination of polyphenols in wines, olive oils and other foods and drinks is HPLC with mass spectrometric detection described by Robbins (2003).…”

Analytical Methods for Determination of Polyphenols in Sweet Wort, Wort and Beer.

“…kapalinovou extrakcí ethylacetátem při pH 7 a při pH 2, případně zá-drží na C 18 koloně a elucí roztoky o různém pH. Jinou možností rozdělení polyfenolů na fenolové kyseliny a neutrální látky může být frakcionace pomocí iontovýměnné chromatografie na silném anexu [1,10].…”