Canas Sara, Belchior Antà Nio Pedro, Spranger Maria Isabel, Bruno-de-Sousa Raúl
INRB I.P., INIA/Dois Portos, 2565-191, Dois Portos, Portugal.
Instituto Superior de Agronomia, Departamento de Química Agrícola e Ambiental, Universidade Técnica de Lisboa, Tapada da Ajuda, Lisboa, Portugal.
Anal Methods. 2011 Jan 1;3(1):186-191. doi: 10.1039/c0ay00269k.
A simple, rapid and accurate HPLC method allowing the quantification of phenolic acids, phenolic aldehydes, coumarins and furanic derivatives in different kinds of toasted wood used in the ageing of wine brandies was developed and validated. The validated method presents good linearity, low limits of detection and quantification (LOD ranging between 0.03 µg L-1 for umbelliferone and 1.10 mg L-1 for ellagic acid, and LOQ ranging between 0.09 µg L-1 for umbelliferone and 3.66 mg L-1 for ellagic acid), high sensitivity, good repeatability (relative standard deviations ranging between 0.25% and 2.21%) and suitable recovery (mean values higher than 90% for all the concentrations added and compounds, except for vanillic acid). It can therefore be of a great interest for research studies and for quality control in routine analyses requested by the brandy producers, coopers and technicians, as a tool to know the low molecular weight composition of the toasted wood. The analysis of four different kinds of toasted wood (chestnut, Portuguese oak, Limousin oak and American oak) demonstrates the applicability of the method on the characterization and differentiation of the wood botanical species.
建立并验证了一种简单、快速且准确的高效液相色谱法，可用于定量分析用于葡萄酒白兰地陈酿的不同种类烤木中的酚酸、酚醛、香豆素和呋喃衍生物。该验证方法具有良好的线性、较低的检测限和定量限（伞形酮的检测限为0.03 μg L-1，鞣花酸为1.10 mg L-1；伞形酮的定量限为0.09 μg L-1，鞣花酸为3.66 mg L-1）、高灵敏度、良好的重复性（相对标准偏差在0.25%至2.21%之间）和适宜的回收率（除香草酸外，所有添加浓度和化合物的平均值均高于90%）。因此，作为一种了解烤木低分子量成分的工具，该方法对于研究以及白兰地生产商、桶匠和技术人员要求的常规分析中的质量控制可能具有重要意义。对四种不同种类的烤木（栗木、葡萄牙橡木、利穆赞橡木和美国橡木）的分析证明了该方法在木材植物种类表征和区分方面的适用性。
