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Simultaneous determination of 15 phenolic constituents of Chinese black rice wine by HPLC-MS/MS with SPE.
J Food Sci. 2014 Jun; 79(6):C1100-5.JF

Abstract

This study established a new method for quantitative and qualitative determination of certain components in black rice wine, a traditional Chinese brewed wine. Specifically, we combined solid-phase extraction and high-performance liquid chromatography (HPLC) with triple quadrupole mass spectrometry (MS/MS) to determine 8 phenolic acids, 3 flavonols, and 4 anthocyanins in black rice wine. First, we clean samples with OASIS HLB cartridges and optimized extraction parameters. Next, we performed separation on a SHIM-PACK XR-ODS column (I.D. 3.0 mm × 75 mm, 2.2 μm particle size) with a gradient elution of 50% aqueous acetonitrile (V/V) and water, both containing 0.2% formic acid. We used multiple-reaction monitoring scanning for quantification, with switching electrospray ion source polarity between positive and negative modes in a single chromatographic run. We detected 15 phenolic compounds properly within 38 min under optimized conditions. Limits of detection ranged from 0.008 to 0.030 mg/L, and average recoveries ranged from 60.8 to 103.1% with relative standard deviation ≤8.6%. We validated the method and found it to be sensitive and reliable for quantifying phenolic compounds in rice wine matrices.

PRACTICAL APPLICATION

This study developed a new, reliable HPLC-MS/MS method for simultaneous determination of 15 bioactive components in black rice wine. This method was validated and found to be sensitive and reliable for quantifying phenolic compounds in rice wine.

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Publisher Full Text

Authors+Show Affiliations

Wang Y
College of Food Science and Engineering, Northwest A&F Univ, Yangling 712100, Shaanxi, P.R. China.
Liu Y
No affiliation info available
Xiao C
No affiliation info available
Liu L
No affiliation info available
Hao M
No affiliation info available
Wang J
No affiliation info available
Liu X
No affiliation info available

MeSH

AnthocyaninsChinaChromatography, High Pressure LiquidFlavonolsFood AnalysisHumansOryzaPhenolsPlant ExtractsPolyphenolsReproducibility of ResultsSolid Phase ExtractionSpectrometry, Mass, Electrospray IonizationTandem Mass SpectrometryWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Validation Study

Language

eng

PubMed ID

24784995

Citation

Wang, Yutang, et al. "Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine By HPLC-MS/MS With SPE." Journal of Food Science, vol. 79, no. 6, 2014, pp. C1100-5.
Wang Y, Liu Y, Xiao C, et al. Simultaneous determination of 15 phenolic constituents of Chinese black rice wine by HPLC-MS/MS with SPE. J Food Sci. 2014;79(6):C1100-5.
Wang, Y., Liu, Y., Xiao, C., Liu, L., Hao, M., Wang, J., & Liu, X. (2014). Simultaneous determination of 15 phenolic constituents of Chinese black rice wine by HPLC-MS/MS with SPE. Journal of Food Science, 79(6), C1100-5. https://doi.org/10.1111/1750-3841.12483
Wang Y, et al. Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine By HPLC-MS/MS With SPE. J Food Sci. 2014;79(6):C1100-5. PubMed PMID: 24784995.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Simultaneous determination of 15 phenolic constituents of Chinese black rice wine by HPLC-MS/MS with SPE. AU - Wang,Yutang, AU - Liu,Yuanyuan, AU - Xiao,Chunxia, AU - Liu,Laping, AU - Hao,Miao, AU - Wang,Jianguo, AU - Liu,Xuebo, Y1 - 2014/05/01/ PY - 2013/10/24/received PY - 2014/04/07/accepted PY - 2014/5/3/entrez PY - 2014/5/3/pubmed PY - 2015/5/6/medline KW - HPLC-MS/MS KW - anthocyanin KW - black rice wine KW - phenolic constituents KW - solid-phase extraction SP - C1100 EP - 5 JF - Journal of food science JO - J Food Sci VL - 79 IS - 6 N2 - UNLABELLED: This study established a new method for quantitative and qualitative determination of certain components in black rice wine, a traditional Chinese brewed wine. Specifically, we combined solid-phase extraction and high-performance liquid chromatography (HPLC) with triple quadrupole mass spectrometry (MS/MS) to determine 8 phenolic acids, 3 flavonols, and 4 anthocyanins in black rice wine. First, we clean samples with OASIS HLB cartridges and optimized extraction parameters. Next, we performed separation on a SHIM-PACK XR-ODS column (I.D. 3.0 mm × 75 mm, 2.2 μm particle size) with a gradient elution of 50% aqueous acetonitrile (V/V) and water, both containing 0.2% formic acid. We used multiple-reaction monitoring scanning for quantification, with switching electrospray ion source polarity between positive and negative modes in a single chromatographic run. We detected 15 phenolic compounds properly within 38 min under optimized conditions. Limits of detection ranged from 0.008 to 0.030 mg/L, and average recoveries ranged from 60.8 to 103.1% with relative standard deviation ≤8.6%. We validated the method and found it to be sensitive and reliable for quantifying phenolic compounds in rice wine matrices. PRACTICAL APPLICATION: This study developed a new, reliable HPLC-MS/MS method for simultaneous determination of 15 bioactive components in black rice wine. This method was validated and found to be sensitive and reliable for quantifying phenolic compounds in rice wine. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/24784995/Simultaneous_determination_of_15_phenolic_constituents_of_Chinese_black_rice_wine_by_HPLC_MS/MS_with_SPE_ L2 - https://doi.org/10.1111/1750-3841.12483 DB - PRIME DP - Unbound Medicine ER -
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