Identification and Quantification of Resveratrol and Its Derivatives in Franconian Wines by Comprehensive Liquid Chromatography–Tandem Mass Spectrometry

Abstract

Resveratrol and its derivatives are valued compounds in foods such as wine. To date, their occurrence and concentrations in Franconian wines are not known. Thus, the present study investigated resveratrol and its derivatives in Franconian wines. First, comprehensive ultrahigh-performance liquid chromatography (UHPLC)–tandem mass spectrometry methods were applied to identify cis-/trans-resveratrol, cis-/trans-piceid, deoxyrhapontigenin, trans-piceatannol, and cis-/trans-astringin. Second, a sensitive UHPLC–scheduled multiple reaction monitoring method for absolute quantification of the major resveratrol derivatives was developed, validated, and applied to 19 Franconian wine samples. Recovery rates ranged between 95.0 and 109.3% and reproducibility between 2.6 and 10.3%. The limits of detection/quantification were between 0.01 and 0.08 μg/mL. The samples contained 0.07–2.61 μg/mL cis-resveratrol, 0.05–3.82 μg/mL trans-resveratrol, 0.24–9.01 μg/mL cis-piceid, and 0.25–8.30 μg/mL trans-piceid. Additionally, the concentrations of deoxyrhapontigenin (0.02–0.53 μg/mL), trans-piceatannol (0.05–1.35 μg/mL), and trans-astringin (0.04–0.67 μg/mL) were quantified.