Analysis of Red Wines Using LC-MS
American Chemical Society
2004 Fall Scientific Meeting
Midland Local Section
J. Lenartowicz, J.T. Roy
Joshua Lenartowicz and John T. Roy
1910 W. St. Andrews Rd.
Midland, MI 48640
Red wines have recently received considerable attention due to some of their positive health effects. In particular, moderate red wine consumption is attracting great interest, because the wines may protect individuals from certain cancers and heart diseases. Additional positive effects are observed for reduced cholesterol and blood pressure levels, and the wines can also kill harmful bacteria originating from food. The benefits from moderate intake have been attributed to several polyphenolic compounds that serve as antioxidants, and many research groups have been attempting to identify these compounds.
Several red wines have recently been analyzed in our laboratory in an attempt to identify and monitor compounds that afford these positive benefits. These analyses have been conducted utilizing liquid chromatography coupled with a mass spectrometer (LC-MS) and an ultraviolet wavelength detector. Both electrospray ionization (ESI) and atmospheric pressure chemical ionization (APCI) with the ion trap mass spectrometer have been investigated to determine which ionization mode affords better results. Advantages and disadvantages of the LC-MS technique for the analysis of red wines will be presented. Additional sample clean up could facilitate the identification process. Our initial study demonstrates that LC-MS is an excellent qualitative tool for the analysis of red wine.