Določanje fenolnih spojin v vinu in v vinskem kamnu

Špendal, Manca (author), Kočar, Drago (mentor)

V diplomskem delu sem v vzorcih vina in vinskega kamna določevala naslednje fenolne spojine: 3,5-dihidroksibenzojsko kislino, p-kumarno kislino, vanilinsko kislino, galno kislino, sinapično kislino, (-)-epikatehin, elaginsko kislino, kvercetin in klorogensko kislino. Analizirala sem 3 vzorce vina: refošk, rumeni muškat in belo vino (neznane sorte) in 3 vzorce vinu pripadajočega vinskega kamna, iz katerega izvira. Določitev fenolnih spojin sem izvedla s tekočinsko kromatografijo visoke ločljivosti z UV/VIS detekcijo. Zaradi kompleksne sestave vzorcev sem te analizirala še s tekočinsko kromatografijo sklopljeno z masno spektrometrijo (MS), na podlagi katere sem izvedla tudi kvantitativno določitev. Sklopitev z MS se je izkazala za primernejšo, saj sem s pomočjo te uspela določiti več fenolnih spojin, kot z UV/VIS detekcijo. Ugotovila sem, da so vzorci vina bolj bogati s fenolnimi spojinami, kot vinski kamen. V vseh vzorcih sem identificirala samo galno kislino, 3,5-dihidroksibenzojsko kislino in kvercetin; z izjemo belega vinskega kamna (VZ 2), ki je vseboval le kvercetin. Ostalih fenolnih spojin v nobenem od vzorcev nisem zaznala.

• Language: Slovenian
• Keywords: vino, vinski kamen, fenolne spojine, HPLC, MS
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: FKKT - Faculty of Chemistry and Chemical Technology
• Year: 2020
• PID: 20.500.12556/RUL-118154
• COBISS.SI-ID: 26500867
• Publication date in RUL: 24.08.2020

Secondary language

• Language: English
• Title: Determination of phenolic compounds in wine and in cream of tartar

Abstract

In my diploma thesis, the following phenolic compounds in wine and cream of tartar were determined: 3,5-dihydroxybenzoic acid, p-coumaric acid, vanillic acid, gallic acid, sinapic acid, (-)-epicatechin, ellagic acid, quercetin and chlorogenic acid. I analysed 3 wine samples: refošk, rumeni muškat and white wine (unknown varieties) and 3 samples of cream of tartar which originates from corresponding wine. The determination of phenolic compounds was performed by high-performance liquid chromatography with UV/VIS detection. Due to the complex composition of the samples, I analysed them by liquid chromatography, coupled with mass spectrometry (MS), based on which I also performed a quantitative determination. Coupling with MS proved to be more appropriate as I was able to determine more phenolic compounds by this method than by UV/VIS detection. Wine samples were more enriched in phenolic compounds than cream of tartar. In all samples, only gallic acid, 3,5-dihydroxybenzoic acid and quercetin were identified, except for white cream of tartar (VZ 2) containing only quercetin. I did not detect any other phenolic compounds in any of the samples.

• Keywords: wine, cream of tartar, phenolic compounds, HPLC, MS