Matrix-less laser desorption/ionisation mass spectrometry of polyphenols in red wine

Abstract

Sensitivity ranging from 0.12-87 pmol/spot was achieved for eight phenolic acids (4-coumaric, 4-hydroxybenzoic, caffeic, ferulic, gallic, protocatechuic, syringic, vanillic) and 0.02 pmol/spot for trans-resveratrol.

Keywords

• solid-phase extraction
• phenolic-compounds
• carbon nanotubes
• liquid-chromatography
• activated carbon
• affinity probes
• diode-array
• MS analysis
• surface
• proteins