Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics
The main aim of this work was to develop an untargeted normal phase LC-MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adapta...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Arapitsas, Panagiotis [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. |
|---|
| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 197 Pt B(2016), Seite 1331-1340 |
|---|---|
| Übergeordnetes Werk: |
volume:197 Pt B ; year:2016 ; pages:1331-1340 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2015.09.084 |
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| 520 | |a The main aim of this work was to develop an untargeted normal phase LC-MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC-MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester). | ||
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10.1016/j.foodchem.2015.09.084 doi PQ20160610 (DE-627)OLC197486412X (DE-599)GBVOLC197486412X (PRQ)c1308-de8734cafe3c87925b78035672ca8ea75edba75be86582d3d33bf9dd5b61cf810 (KEY)0039580320160000197000001331studyingtheeffectofstorageconditionsonthemetabolit DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Arapitsas, Panagiotis verfasserin aut Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The main aim of this work was to develop an untargeted normal phase LC-MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC-MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester). Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Corte, Anna Della oth Gika, Helen oth Narduzzi, Luca oth Mattivi, Fulvio oth Theodoridis, Georgios oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 197 Pt B(2016), Seite 1331-1340 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:197 Pt B year:2016 pages:1331-1340 http://dx.doi.org/10.1016/j.foodchem.2015.09.084 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26675875 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 197 Pt B 2016 1331-1340 |
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Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics |
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| title_full |
Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics |
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Arapitsas, Panagiotis |
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Food chemistry |
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Food chemistry |
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eng |
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500 - Science 600 - Technology |
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2016 |
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Arapitsas, Panagiotis |
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197 Pt B |
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Arapitsas, Panagiotis |
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10.1016/j.foodchem.2015.09.084 |
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540 660 |
| title_sort |
studying the effect of storage conditions on the metabolite content of red wine using hilic lc-ms based metabolomics |
| title_auth |
Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics |
| abstract |
The main aim of this work was to develop an untargeted normal phase LC-MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC-MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester). |
| abstractGer |
The main aim of this work was to develop an untargeted normal phase LC-MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC-MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester). |
| abstract_unstemmed |
The main aim of this work was to develop an untargeted normal phase LC-MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC-MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester). |
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| title_short |
Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics |
| url |
http://dx.doi.org/10.1016/j.foodchem.2015.09.084 http://www.ncbi.nlm.nih.gov/pubmed/26675875 |
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Corte, Anna Della Gika, Helen Narduzzi, Luca Mattivi, Fulvio Theodoridis, Georgios |
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Corte, Anna Della Gika, Helen Narduzzi, Luca Mattivi, Fulvio Theodoridis, Georgios |
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10.1016/j.foodchem.2015.09.084 |
| up_date |
2024-07-04T05:15:14.144Z |
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