NDLI: Liquid Chromatographic Determination of Resveratrol and Piceid Isomers in Honey

Content Provider	Springer Nature Link
Author	Soto, María Ernestina Bernal, José Martín, María Teresa Higes, Maria Bernal, José Luis zal, María Jesús
Copyright Year	2011
Abstract	In this work, a liquid chromatography method with diode array and fluorescence detection and electrospray ionization mass spectrometry (LC-DAD-FLD and LC-ESI-MS) has been developed for the determination of residues of resveratrol in all its forms (free isomers and glycosylates) in honey. This procedure involves a solid-phase extraction on polymeric cartridges for the isolation of trans/cis-isomers of resveratrol and piceid from diluted honey samples. Chromatographic separation of the analytes was performed in isocratic mode on a C$_{18}$ column (150 mm × 4.6 mm i.d., 5 μm) operated at 30 °C. The mobile phase consisted of a mixture of water with 1% formic acid and acetonitrile (75/25, v/v), and the flow rate was set at 1.0 mL/min. Average analyte recoveries were from 71% to 113% in replica sets of fortified honey samples. The detection limits when using LC-DAD-FLD were between 40 and 120 μg/kg, meanwhile for LC-ESI-MS were between 1.4 and 14.6 μg/kg. The proposed method was applied to the analysis of honey samples collected from treated beehives in experimental apiaries after a preliminary field trial, and they were not found any residues over the detection limits of the studied compounds.
Starting Page	162
Ending Page	171
Page Count	10
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	5
Issue Number	1
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-04-07
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	LC-DAD-FLD LC-ESI-MS Resveratrol isomers Piceid isomers SPE Honey Analytical Chemistry Microbiology Food Science Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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