The main aim of this work was to develop an untargeted normal phase LC–MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC–MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester)

Arapitsas, P.; Della Corte, A.; Gika, H.; Narduzzi, L.; Mattivi, F.; Theodoridis, G. (2016). Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC–MS based metabolomics. FOOD CHEMISTRY, 497 (Part B): 1331-1340. doi: 10.1016/j.foodchem.2015.09.084 handle: http://hdl.handle.net/10449/26003

Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC–MS based metabolomics

Arapitsas, Panagiotis;Della Corte, Anna;Narduzzi, Luca;Mattivi, Fulvio;Theodoridis, Georgios
2016-01-01

Abstract

The main aim of this work was to develop an untargeted normal phase LC–MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC–MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester)
Wine metabolomics
Holistic
Wine conservation
Method development
Primary metabolities
Metabolomics
Normal phase LC
QTOF MS
HILIC
Vitis vinifera
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2016
Arapitsas, P.; Della Corte, A.; Gika, H.; Narduzzi, L.; Mattivi, F.; Theodoridis, G. (2016). Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC–MS based metabolomics. FOOD CHEMISTRY, 497 (Part B): 1331-1340. doi: 10.1016/j.foodchem.2015.09.084 handle: http://hdl.handle.net/10449/26003
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/26003
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