I am pleased to present a recently released application note featuring a gradient HPLC method to study product authenticity, such as differentiating wine varietals, orange juice varietals and growing region, and distinguishing tea blends, and identifying adulteration in juices, such the blending of orange juice with cheaper juices or the inclusion of peel or pulp wash.
The method, described in Application Note 1064, Product Authentication and Adulteration Determination Using a Novel Spectro-Electro Array Platform, (downloadable PDF) uses an HPLC spectro-electro arrayplatform to generate information-rich metabolic profiles that can be interrogated using chemometric modeling software. The platform uses diode array detection combined with coulometric electrode array electrochemical detection to resolve and quantify numerous secondary metabolites in wines, teas, and fruit juices. Differences in metabolite patterns were then analyzed using pattern recognition software and the results used to assess wine authenticity. Principal component analysis was also used to study the influence of geographical growing region and the varietal used in orange juice production.
The method was developed using one of our HPLC systems (Thermo Scientific Dionex UltiMate 3000 HPLC system) equipped with one of our rapid-separation diode array detectors (Thermo Scientific Dionex DAD-3000RS UltiMate 3000 Rapid Separation Diode Array Detector) and one one of our coulometric array detectors (Thermo Scientific Dionex CoulArray Coulometric Array Detector). Samples included five red wines (four Cabernet Sauvignon samples and one Burgundy sample); green, white, and black teas; bergamont-flavored Earl Grey tea; and, orange fruit juice.
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Results indicate the principal component analysis can easily differentiates a variety of wines and teas; detect fruit juice adulteration using dilution with another juice or the inclusion of orange peel or pulp wash; and easily classify orange juice samples by varietal and geographical region. The scientists further conclude that the method is also applicable to other fields, including botanical/supplement testing, fuel/oil testing, drug testing, and counterfeit product identification.
The same team earlier published Application Note 1063, Targeted Analyses of Secondary Metabolites in Herbs, Spices, and Beverages Using a Novel Spectro-Electro Array Platform, (downloadable PDF), use the same solution above to resolve and quantify specific polyphenols in crude extracts of a variety of natural products, supplements (ginseng, black cohosh, St. John’s wort, and ginkgo), beverages (black tea, green tea, wine, beer, whiskey, and bourbon), culinary herbs (oregano, rosemary, sage, and thyme), and spices (cloves and nutmeg).
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