J Agric Food Chem. 2015 Jan 14;63(1):142-9. doi: 10.1021/jf504383g.
A novel, robust and fast ultrahigh performance liquid chromatography–multiple reaction monitoring mass spectrometry method has been developed for the simultaneous quantification of reduced glutathione (GSH), oxidized glutathione (GSSG), grape reaction product (GRP) and hydroxycinnamic acids in wine. The method was evaluated in terms of linearity, precision, accuracy, limits of detection and quantification, stability and matrix effects. Quantitative recovery (74–110%) and satisfactory interday precision (RSD <14%) were achieved for all target compounds. No significant matrix-dependent suppression/enhancement effects were observed. To demonstrate the method applicability, white, rosé and red wine samples with different levels of oxidation were analyzed. Levels of GSH and GSSG varied from 1.63 to 9.91 mg/L and from 0.32 to 3.33 mg/L, respectively. Levels of caftaric acid ranged from 2.57 to 293.07 mg/L. Levels of GRP were between 28.35 and 114.20 mg/L.
建立了一种新颖、稳健、快速的超高效液相色谱-多反应监测质谱法，用于同时定量葡萄酒中的还原型谷胱甘肽（GSH）、氧化型谷胱甘肽（GSSG）、葡萄反应产物（GRP）和羟基肉桂酸。该方法在线性、精密度、准确度、检测限和定量限、稳定性和基质效应方面进行了评估。所有目标化合物均达到了定量回收（74-110%）和令人满意的日间精密度（RSD<14%）。未观察到明显的基质依赖性抑制/增强效应。为了证明该方法的适用性，分析了不同氧化水平的白葡萄酒、桃红葡萄酒和红葡萄酒样品。GSH 和 GSSG 的水平分别为 1.63-9.91mg/L 和 0.32-3.33mg/L。咖啡酰酸的水平范围为 2.57-293.07mg/L。GRP 的水平在 28.35-114.20mg/L 之间。
