HPLC Method for Analysis of 2-Methoxypyrazine on Primesep 100 Column by SIELC Technologies

Methoxypyrazines are an important class of odorous, flavored compounds that can greatly affect the taste of wines. In particular with respect to white wines, they are highly associated with vegetal and herbaceous aromas and flavors; these are often referred to as green characteristics of the wine. Thus winemakers tend to try to minimize the Methoxypyrazine content in their wines; this can be done through extractment, exposure to oak barrels (or oak chips), or minimizing the amount of grape skins and and stems in the production process.

2-Methoxypyrazine can be retained and analyzed on a Primesep 100 mixed-mode stationary phase column using an isocratic analytical method with a simple isocratic mobile phase of water, Acetonitrile (MeCN), and a sulfuric acid (H2SO4) buffer. This analysis method can be UV detected at 200 nm with high resolution and peak symmetry.