Table 4.
Precision, stability, linearity, LODs and LOQs of 12 compounds from red wine.
| Analytes | Precision | Stability | Linearity | LOQ (μg/mL) |
LOD (μg/mL) |
|||||
|---|---|---|---|---|---|---|---|---|---|---|
| Intra-Day, RSD (%), (n = 3) | Inter-Day RSD (%) (n = 9) | RSD (%) (n = 6) | Range (μg/mL) | Equation | r2 | |||||
| Low | Middle | High | ||||||||
| gallic acid | 2.2 | 2.2 | 1.3 | 3.4 | 2.5 | 20.00~320.0 | y = 0.3627x + 0.0831 | 0.9998 | 0.12 | 0.040 |
| coumalic acid | 3.2 | 1.5 | 1.9 | 4.4 | 1.8 | 6.030~96.48 | y = 0.2339x − 0.0078 | 0.9994 | 2.0 | 0.75 |
| protocatechuic acid | 4.9 | 2.2 | 1.7 | 4.2 | 1.1 | 1.005~16.08 | y = 0.1498x + 0.0290 | 0.9993 | 0.12 | 0.040 |
| proanthocyanidin B1 | 3.6 | 2.1 | 1.8 | 4.6 | 2.2 | 6.000~96.0 | y = 0.1156x + 0.0121 | 0.9996 | 0.50 | 0.12 |
| catechin | 5.0 | 1.3 | 2.0 | 3.3 | 2.5 | 6.030~96.5 | y = 0.2149x + 0.0288 | 0.9997 | 0.12 | 0.040 |
| caffeic acid | 2.5 | 2.3 | 1.3 | 4.7 | 2.2 | 3.000~48.00 | y = 0.2645x + 0.0428 | 0.9992 | 0.12 | 0.040 |
| syringic acid | 4.8 | 2.4 | 2.1 | 4.8 | 1.8 | 2.973~47.56 | y = 0.5234x + 0.0300 | 0.9997 | 0.25 | 0.08 |
| epicatechin | 4.2 | 2.0 | 1.2 | 4.4 | 2.9 | 3.030~48.48 | y = 0.3627x + 0.0831 | 0.9998 | 0.50 | 0.12 |
| p-coumaric acid | 4.4 | 1.7 | 1.4 | 4.1 | 2.1 | 3.015~48.24 | y = 0.2339x + 0.0078 | 0.9994 | 0.25 | 0.08 |
| isoquercitrin | 4.6 | 1.9 | 1.3 | 4.6 | 1.8 | 0.2500~64.64 | y = 0.1495x + 0.0431 | 0.9994 | 0.25 | 0.08 |
| isorhamnetin-3-O-glucoside | 5.0 | 2.1 | 1.7 | 3.3 | 2.3 | 0.990~15.84 | y = 0.1156x + 0.0121 | 0.9996 | 0.50 | 0.12 |
| quercetin | 4.3 | 2.6 | 2.2 | 4.6 | 2.5 | 0.7500~31.46 | y = 0.2166x − 0.0094 | 0.9995 | 0.75 | 0.25 |