Ion-pair dispersive liquid-liquid microextraction solidification of floating organic droplets method for the rapid and sensitive detection of phenolic acids in wine samples using liquid chromatography combined with a core-shell particle column

Jing Li, Shaodong Jia, Sang Jun Yoon, Seul Ji Lee, Sung Won Kwon, Jeongmi Lee

Research output: Contribution to journalArticle

13 Scopus citations

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 languageEnglish (US)
Pages (from-to)73-79
Number of pages7
JournalJournal of Food Composition and Analysis
Volume45
DOIs
StatePublished - 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

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