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This article will demonstrate the feasibility of analysing complex mixtures without any prior sample preparation by making use of the high resolving power of both UHPLC and mass spectrometry.
Red wine is a very complex mixture and a rich source of beneficial anti-oxidants. Identification and quantification of these natural products is challenging. Ultra-high pressure liquid chromatography (U-HPLC) coupled to a mass spectrometer is used for the analysis of French red wine, enabling simultaneous detection and relative quantification of the wine’s antioxidant constituents. Using this technique, the phenolic compounds (such as quercetin) responsible for most of the health benefits associated with the consumption of red wine can be identified and their variable content across two different harvest years can be observed. Direct wine analysis approach is then applied to monitor the progressive changes in red wine after its exposure to air. The successful use of this approach has meant metabolomic analysis has become a rapidly growing area of interest in nutrition and health research. This article will demonstrate the feasibility of analysing complex mixtures without any prior sample preparation by making use of the high resolving power of both U-HPLC and mass spectrometry