Abstract：
:This paper presents a simple, accurate and multi-sample method for the determination of proline in wines thanks to a 96-well microplate technique. Proline is the most abundant amino acid in wine and is an important parameter related to wine characteristics or maturation processes of grape. In the current study, an improved application of the general method based on sodium hypochlorite oxidation and o-phthaldialdehyde (OPA)-thiol spectrofluorometric detection is described. The main interfering compounds for specific proline detection in wines are strongly reduced by selective reaction with OPA in a preliminary step under well-defined pH conditions. Application of the protocol after a 500-fold dilution of wine samples provides a working range between 0.02 and 2.90gL(-1), with a limit of detection of 7.50mgL(-1). Comparison and validation on real wine samples by ion-exchange chromatography prove that this procedure yields accurate results. Simplicity of the protocol used, with no need for centrifugation or filtration, organic solvents or high temperature enables its full implementation in plastic microplates and efficient application for routine analysis of proline in wines.
journal_name
Food Chemjournal_title
Food chemistryauthors
Robert-Peillard F,Boudenne JL,Coulomb Bdoi
10.1016/j.foodchem.2013.10.135subject
Has Abstractpub_date
2014-05-01 00:00:00pages
274-9eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01584-7journal_volume
150pub_type
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