Abstract
This study describes a novel sample preparation method for extraction of phenolic acids from wine using ion pair dispersive liquid-liquid microextraction based on the solidification of a floating organic droplet (IP-DLLME-SFO). The ion-pairing technique combined with DLLME-SFO dramatically enhanced the extraction efficiency for very polar phenolic acids, such as gallic acid and protocatechuic acid, which could not be extracted by DLLME-SFO in the absence of an ion-pairing reagent. The effects of the parameters that can affect the extraction efficiency were systematically investigated, including the type and concentration of ion-pairing reagent, type and volume of extraction and dispersive solvents, extraction time, sample pH, and ion strength. The method linearity was constructed in the range of 0.01-15. μg/mL, and the sensitivity expressed as limit of detection was as low as 10 ng/mL. The method that we developed was applied for the analysis of commercial wine samples, revealing different levels of phenolic acids among these products.
Original language | English (US) |
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Pages (from-to) | 73-79 |
Number of pages | 7 |
Journal | Journal of Food Composition and Analysis |
Volume | 45 |
DOIs | |
State | Published - Feb 1 2016 |
Keywords
- Core-shell particle column
- Dispersive liquid-liquid microextraction
- Food analysis
- Food composition
- Ion pairing
- Phenolic acids
- Solidification of organic droplets
- Wine
ASJC Scopus subject areas
- Food Science