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Shikimic Acid in Red Wine (LC-MS)
Ingredient for Production of Oseltamivir
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printable Application Sheet
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Notes: Shikimic acid is a key ingredient in the production of Tamiflu®, an antiviral drug for Influenza virus A and swine-origin influenza
(H1N1). Shikimic acid comes from grape skin and is always present in wines. Determination of its concentration in wine can be used as a tool to
differentiate between different red wine varieties. It is an intermediate molecule produced in the shikimate pathway. It participates in the
biosynthesis of antocyanines.
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Method Conditions
| Column |
Cogent Diamond Hydride™, 4µm, 100A |
| Catalog No. |
70000-05P-2 |
| Dimensions |
2.1 x 50 mm |
| Solvents |
| A: | 50% methanol/ 50% DI water/ 10 mM amonium acetate |
| B: | 90% Acetonitrile/ 10% DI water/ 10 mM ammonium acetate |
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| Gradient |
| time (min.) |
%B |
time (min.) |
%B |
| 0 |
95 |
8 |
50 |
| 1 |
95 |
10 |
95 |
| 5 |
50 |
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| Post Time |
5 min |
| Injection Vol. |
1 microL |
| Flow rate |
0.4 mL/min. |
| Detection |
ESI - NEG - Agilent 6210 MSD TOF mass spectrometer |
| Sample |
Panel A:TIC of Red Wine
(Pinot Noir).
Panel B: Red Wine: EIC: Shikimic acid 173.0455 m/z
Panel C: Standard: EIC: Shikimic acid 173.0455 m/z
Red wine: filtered, 0.45 µm nylon filters (MicroSolv Tech. Corp.). Sample for injection was diluted 1:1 using A/B solvent
mixture. Standard: 0.1 mg/mL in methanol, diluted 1:100 for injection using 1:1 A/B solvent mixture |
| Peak |
Shikimic acid 173.0455 m/z (M - H)- |
| t0 |
0.4 min. |
Discussion
This application note presents a method for the analysis of shikimic acid in red wine. The main advantage of using LC-MS in this method is its high
specificity (mass accuracy) of analysis, the short analysis time, fast equilibration time between runs, and high repeatability (%RSD < 0.7). The
developed method can be used as an analytical tool to verify the varietal authenticity of red wine. Also, Cogent™ columns are well known for long
lifetime (low cost per injection of the sample).
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