A Rapid Method for Determination of Resveratrol in Wines by HPLC-MS

Abstract A new, sensitive, high throughput liquid chromatography coupled with mass spectrometry (LC-MS/MS) method for quantification of trans- andcis-resveratrol in wine samples was elaborated. During method development the influence of multiple factors on the ionization efficiency of resveratrol was studied. These parameters included ion source (APCI and ESI, both being operated in positive and negative ionization mode), percentage of aqueous and organic phase, type of organic solvent, and concentration of additives. The optimum conditions were as follows: a mobile phase consisting of a mixture of 1 mM ammonium acetate/acetonitrile (73/27, v/v) with a flow rate of 1 mL/min, MS/MS detection with an APCI interface, operated in negative ionization mode. The monitored ion transition was m/z 227→184.7. Calibration curves were generated for both isomers of resveratrol in the range of 10.47–837.86 ng/mL (trans isomer) and 9.12 − 730.14 ng/mL (cis isomer), respectively. The developed method has been successfully applied to the analysis and comparison of trans- and cis-resveratrol content of 20 different Romanian wine samples.