A new method using Hydrophilic Interaction Liquid Chromatography and UV detection was developed for the determination of free quinic acid in fourteen commercial beverages (fruit juices, red wine, coffee, vinegar, and edible mushroom extract). Samples were directly injected into the HPLC system after dilution and centrifugation. All separations were carried out by gradient elution on a ZIC®-cHILIC column, using an eluent consisting of acetonitrile and aqueous phosphate buffer at pH 6. Quinic acid eluted in 12 min as a symmetric peak well separated from all other peaks in the chromatograms. The total turnaround time per sample was 60 min. The method was validated using cranberry juice as model beverage matrix. Linearity was demonstrated on spiked juice between 200 and 600 μg/mL (r2 = 0.999), and precision and accuracy were satisfactory (RSD ≤ 10% and recovery 100 ± 1%, respectively). The method was proven to be suitable for its purpose. Quinic acid levels ranged from undetectable (<15 μg/mL in red grape juice, elderberry juice, and in red wine vinegar) to 740 ± 30 μg/mL (in mushroom extract). The results were discussed in comparison with the previous reports on similar matrices using different HPLC separation modes.
Determination of free quinic acid in food matrices by Hydrophilic Interaction Liquid Chromatography with UV detection
MARRUBINI BOULAND, GIORGIO CARLO;GAZZANI, GABRIELLA;PAPETTI, ADELE
2015-01-01
Abstract
A new method using Hydrophilic Interaction Liquid Chromatography and UV detection was developed for the determination of free quinic acid in fourteen commercial beverages (fruit juices, red wine, coffee, vinegar, and edible mushroom extract). Samples were directly injected into the HPLC system after dilution and centrifugation. All separations were carried out by gradient elution on a ZIC®-cHILIC column, using an eluent consisting of acetonitrile and aqueous phosphate buffer at pH 6. Quinic acid eluted in 12 min as a symmetric peak well separated from all other peaks in the chromatograms. The total turnaround time per sample was 60 min. The method was validated using cranberry juice as model beverage matrix. Linearity was demonstrated on spiked juice between 200 and 600 μg/mL (r2 = 0.999), and precision and accuracy were satisfactory (RSD ≤ 10% and recovery 100 ± 1%, respectively). The method was proven to be suitable for its purpose. Quinic acid levels ranged from undetectable (<15 μg/mL in red grape juice, elderberry juice, and in red wine vinegar) to 740 ± 30 μg/mL (in mushroom extract). The results were discussed in comparison with the previous reports on similar matrices using different HPLC separation modes.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
