Determination of Free Proline and Monosaccharides in Wine Samples by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD)

• Published in: Journal of agricultural and food chemistry 2003-06, Vol.51 (13), p.3737-3742
• Main Authors: Cataldi, Tommaso R. I, Nardiello, Donatella
• Format: Article
• Language: English
• Subjects: Acetic Acid - analysis; anion exchange; arabinose; barium; Biological and medical sciences; chromatography; Chromatography, High Pressure Liquid - methods; Fermented food industries; Food industries; fructose; Fundamental and applied biological sciences. Psychology; galactose; glucose; Monosaccharides - analysis; pigments; proline; Proline - analysis; red wines; Reproducibility of Results; Sensitivity and Specificity; sodium hydroxide; tannins; vinegars; white wines; Wine - analysis; Wines and vinegars
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf034069c

A sensitive and selective analytical method for the simultaneous separation and quantitative determination of proline and free monosaccharides in wine samples by high-performance anion-exchange chromatography coupled with pulsed amperometric detection is described. Under optimized experimental conditions, a complete separation was obtained in less than 30 min, using an isocratic elution with 10 mM NaOH and 1 mM Ba(OAc)2. No postcolumn addition of strong bases to the eluent for enhancing detection sensitivity was needed. Upon 25-fold sample dilution and purification to avoid interference of tannins, pigments, and phenolic compounds, the fingerprinting of common monosaccharides (i.e., arabinose, glucose, fructose, galactose, and xylose) and proline in wines, musts, and vinegars can be easily accomplished. The method allows high recovery and satisfies the necessary requirements for accuracy, repeatability, and sensitivity. Values obtained for proline content ranged from 470 to 1190 mg/L in “Aglianico” red wines (mean value, 870 ± 192 mg/L, n = 21) and from 168 to 286 mg/L in white wines (mean value, 208 ± 32 mg/L, n = 11). Lower levels were found in musts of red and white grapes, 550 and 87 mg/L, respectively. The lowest content of proline, ca. 10 mg/L, was found both in white and red vinegars. Keywords: Wine; must; grapes; sugars; proline; chromatography; amperometric detection