Quantitative determination of wine polysaccharides by gas chromatography–mass spectrometry (GC–MS) and size exclusion chromatography (SEC)

► This study evaluates the suitability of GC–MS for determining the content of wine polysaccharides. ► Good values of LOD, LOQ, repeatability, reproducibility and overall recoveries are achieved. ► GC–MS is more sensitive than FID and provides unambiguous quantification of wine monosaccharides. ► HR...

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Veröffentlicht in:	Food chemistry 2012-03, Vol.131 (1), p.367-374
Hauptverfasser:	Guadalupe, Zenaida, Martínez-Pinilla, Olga, Garrido, Álvaro, Carrillo, José David, Ayestarán, Belén
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermented food industries Food industries Fundamental and applied biological sciences. Psychology GC–FID GC–MS HRSEC-RID Monosaccharides Polysaccharides Vitaceae Wine Wines and vinegars
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