Volume 12, Issue 3, July 2022

Biochemical Characterization and LC-MS/MS Analysis of Phenolic Compounds in Ginger Wine (Research Article))

Author(s): Govind Vyavahare, Parthraj kshirsagar, Jin Hee Park and Nilesh Pawar
Abstract: The present investigation proposes a biochemical characterization of ginger wine by LC-MS/MS analysis for a variety of phenolic compounds. Seven biochemical parameters were characterized by using standard methodologies. External calibration standards were used to quantify 15 phenolic acids (5 points). The use of 0.1 percent formic acid improves sample stability throughout the analysis. Matrix interference peaks were observed in some cases, which were separated chromatographically using gradient mobile phase. The first transition was used for the quantification whereas the second transition was used for the confirmation. The biochemical parameters observed in ginger wine were within the range of the Bureau of Indian Standard for wine. Six phenolic acids were reported out of 15, with vanillic acid being the most abundant and resveratrol being the least abundant.
PAGES: 17-21  |  31 VIEWS  35 DOWNLOADS

How To Cite this Article:

Govind Vyavahare, Parthraj kshirsagar, Jin Hee Park and Nilesh Pawar. Biochemical Characterization and LC-MS/MS Analysis of Phenolic Compounds in Ginger Wine (Research Article)). 2022; 12(3): 17-21.