Mild Base Catalyzed Deuteration of Polyphenolics for Improving their Quantification in Cold Hardy Wines by Multiple Reaction Monitoring Mass Spectrometry

摘要

Conclusions From Optimization of Basic Conditions: The condition all compounds were stable and labeled was after 80 hours of incubation at 60°C in the pH 9 ammonium formate buffer. Conclusions From Hydrolysis Investigation: Various classes of polyphenolic compounds under go hydrolysis more readily than others. Additionally, the basic conditions tentatively showed more hydrolysis than the acidic conditions.5 Further work should be done to confirm this and to investigate the hydrolysis of more classes of polyphenolic compounds and under longer incubation periods. Conclusions From H/D Scrambling Investigation: Scrambling occurs at collision energies above 35 Ev. Therefore, when performing MRM experiments, the collision energy must be kept below 35 eV.