Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples

被引：46

作者：

Cabrera-Banegil, Manuel ^{[1
]}

Hurtado-Sanchez, Maria del Carmen ^{[2
]}

Galeano-Diaz, Teresa ^{[3
,4
]}

Duran-Meras, Isabel ^{[3
,4
]}

机构：

[1] Technol Inst Food & Agr CICYTEX INTAEX, Avda Adolfo Suarez S-N, Badajoz 06007, Spain

[2] Univ Extremadura, Dept Analyt Chem, Fac Sci, Badajoz 06006, Spain

[3] Univ Extremadura, Dept Analyt Chem, Badajoz 06006, Spain

[4] Univ Extremadura, Res Inst Water Climate Change & Sustainabil IACYS, Badajoz 06006, Spain

来源：

FOOD CHEMISTRY | 2017年 / 220卷

关键词：

Wine; Polyphenols; Front-face fluorescence; Excitation-emission matrices; Parallel factor analysis; Unfolded partial least squares; LEAST-SQUARES METHODS; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; SPECTRAL-ANALYSES; PARAFAC; CLASSIFICATION; MATRICES;

D O I：

10.1016/j.foodchem.2016.09.152

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The potential of front-face fluorescence spectroscopy combined with second-order chemometric methods was investigated for the quantification of the main polyphenols present in wine samples. Parallel factor analysis (PARAFAC) and unfolded-partial least squares coupled to residual bilinearization (U-PLS/RBL) were assessed for the quantification of catechin, epicatechin, quercetin, resveratrol, caffeic acid, gallic acid, p-coumaric acid, and vanillic acid in red wines. Excitation-emission matrices of different red wine samples, without pretreatment, were obtained in front-face mode, recording emission between 290 and 450 nm, exciting between 240 and 290 nm, for the analysis of epicatechin, catechin, caffeic acid, gallic acid, and vanillic acid; and excitation and emission between 300-360 and 330-400 nm, respectively, for the analysis of resveratrol. U-PLS/RBL algorithm provided the best results and this methodology was validated by an optimized liquid chromatographic coupled to diode array and fluorimetric detectors procedure, obtaining a very good correlation for vanillic acid, caffeic acid, epicatechin and resveratrol. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：168 / 176

页数：9