Determination of Ellagic Acid in Wine by Solid-Phase Extraction–Ultra-High Performance Liquid Chromatography–Tandem Mass Spectrometry

  • Rui ChenEmail author
  • Jiaxuan Li
  • Zhiwei Yang
  • Fei Gao
  • Pengyu Qi
  • Xiang Li
  • Fengmei Zhu
  • Jun LiEmail author
  • Jinjie Zhang


The method for the determination of ellagic acid in wine by solid-phase extraction–ultra-high performance liquid chromatography–tandem mass spectrometry (SPE-UPLC-MS/MS) using electrospray ion source (ESI) multiple reaction monitoring (MRM) mode detection was established. The sample was purified by Oasis HLB solid-phase extraction column and separated on an Acquity UPLC® BEH C18 column (2.1 mm × 100 mm 1.7 μm) with a mobile phase of 0.1% formic acid methanol–0.1% formic acid aqueous solution. Under the best detection conditions, ellagic acid within the range of 0.01~1 mg/L had a good linear relationship with a correlation coefficient of 0.9993. The detection limit (LOD) and quantitative limit (LOQ) were 3 and 10 μg/L, respectively. The recovery was 90.8~116% with the relative standard deviation (RSD) of 3.6~9.4%. The results indicate that the method is simple, fast, sensitive, and reproducible and can be used for the determination of ellagic acid in wine.


Solid-phase extraction UPLC-MS/MS Ellagic acid Wine 



The work was jointly supported by the National Natural Science Foundation of China (31570374 and 31470542).

Compliance with Ethical Standards

Conflict of Interest

Rui Chen declares that he has no conflict of interest. Jiaxuan Li declares that he has no conflict of interest. Zhiwei Yang declares that he has no conflict of interest. Fei Gao declares that he has no conflict of interest. Pengyu Qi declares that he has no conflict of interest. Xiang Li declares that he has no conflict of interest. Fengmei Zhu declares that she has no conflict of interest. Jun Li declares that he has no conflict of interest. Jinjie Zhang declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with animals performed by any of the authors.

Informed Consent

Not applicable.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Rui Chen
    • 1
    • 2
    Email author
  • Jiaxuan Li
    • 3
  • Zhiwei Yang
    • 2
  • Fei Gao
    • 2
  • Pengyu Qi
    • 2
  • Xiang Li
    • 2
  • Fengmei Zhu
    • 1
  • Jun Li
    • 1
    Email author
  • Jinjie Zhang
    • 2
  1. 1.College of Food Science and TechnologyHebei Normal University of Science and TechnologyQinhuangdaoPeople’s Republic of China
  2. 2.Qinhuangdao CustomsQinhuangdaoPeople’s Republic of China
  3. 3.College of Food Science and TechnologyHebei Agricultural UniversityBaodingPeople’s Republic of China

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