GC Analysis of Resveratrol in Red Wine (Spiked) on SLB®-5ms after SPME using a 85 μm Polyacrylate Fiber

GC Analysis of Resveratrol in Red Wine (Spiked) on SLB®-5ms after SPME using a 85 μm Polyacrylate Fiber


sample/matrix 3 mL of red wine (California merlot) spiked with resveratrol at 100 µg/L then diluted 3:1 in 12% ethanol:water
desorption process 280 C for 2 min
extraction immersion for 15 min at room temperature while stirring at 400 rpm, fiber gently blotted with a Kimwipe to remove excess water, (then derivatization by immersion in a 4 mL vial containing 5 µl of Sylon-BFT (fresh vial for each analysis than was allowed to equilabrate 60-90 minutes prior to use) for 20 min)
SPME fiber 85 µm polyacrylate (57304, 57305, 57294-U)
column SLB-5ms; 30 m x 0.25 mm I.D., 0.25 µm (28471-U)
oven 100 C (1 min), 10 C/min to 325 C (3 min)
carrier gas helium, 1 ml/min, constant
sample Red wine
liner 0.75 mm I.D., SPME
inj. temp. 280 C
detector GC/MS
MSD interface 325 C
scan range m/z 40-450


Analysis Note In this study, the extraction and analysis of resveratrol from red wine is demonstrated using solid phase microextraction (SPME) and GC/MS. The presence of three hydroxyl (OH) groups makes it necessary to derivatize this compound prior to GC analysis. Derivatization was conducted, after extraction, directly on the SPME fiber by exposing it to the vapors of a silyating reagent. The derivative of resveratrol was then analyzed directly from the fiber using GC/MS. The polyacrylate fiber, which is suitable for the extraction of polar semivolatiles and is more resistant to swelling than other types of fibers was used in the analysis. The SLB-5ms GC columns provide consistently low-bleed, inert, efficient, and durable separations.
Categories Analytical Chromatography, SPME Applications, GC Applications, Food & Beverage Analysis, Foods, Flavors & Fragrances, Beverage Testing, Antioxidants, Beer, Wine, and Spirits, Wine
Featured Industry Food and Beverages
Legal Information SLB is a registered trademark of Sigma-Aldrich Co. LLC
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