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

Resveratrol and itsderivatives are valued compounds in foods suchas wine. To date, their occurrence and concentrations in Franconianwines are not known. Thus, the present study investigated resveratroland its derivatives in Franconian wines. First, comprehensive ultrahigh-performanceliquid chromatography (UHPLC)-tandem mass spectrometry methodswere applied to identify cis-/trans-resveratrol, cis-/trans-piceid, deoxyrhapontigenin, trans-piceatannol, and cis-/trans-astringin. Second,a sensitive UHPLC-scheduled multiple reaction monitoring methodfor absolute quantification of the major resveratrol derivatives wasdeveloped, validated, and applied to 19 Franconian wine samples. Recoveryrates ranged between 95.0 and 109.3% and reproducibility between 2.6and 10.3%. The limits of detection/quantification were between 0.01and 0.08 mu g/mL. The samples contained 0.07-2.61 mu g/mL cis-resveratrol, 0.05-3.82 mu g/mL trans-resveratrol, 0.24-9.01 mu g/mL cis-piceid,and 0.25-8.30 mu g/mL trans-piceid. Additionally,the concentrations of deoxyrhapontigenin (0.02-0.53 mu g/mL), trans-piceatannol (0.05-1.35 mu g/mL), and trans-astringin (0.04-0.67 mu g/mL) were quantified.