title: Capillary electrophoretic determination of resveratrol in wines.
abstract: A rapid and sensitive capillary electrophoretic method for analysis of resveratrol in wine was established. The protocol consists of sample preparation using a C-18 solid-phase extraction cartridge. Baseline separation of trans- and cis-resveratrol from other compounds in wine was achieved in approximately 8 min using a micellar mode. The limits of detection for trans- and cis-resveratrol were 0.1 and 0.15 micromol/L, respectively. Recovery rates for trans-resveratrol using the protocol described ranged from 94.6 +/- 8.5 to 101.9 +/- 7.2%. These procedures were used to analyze the trans- and cis-resveratrol levels in 26 wines. It was found that the concentration of trans-resveratrol ranged from 0.987 to 25.4 micromol/L, whereas the concentration of cis-resveratrol was much lower.
authors.affiliation: Department of Food Science, University of Nebraska, Lincoln 68583-0919, USA.
authors.forename: X
authors.initials: X
authors.lastname: Gu
authors.forename: L
authors.initials: L
authors.lastname: Creasy
authors.forename: A
authors.initials: A
authors.lastname: Kester
authors.forename: M
authors.initials: M
authors.lastname: Zeece
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D019075:Electrophoresis, Capillary / Q000379:methods; D007536:Isomerism; D000077185:Resveratrol; D012680:Sensitivity and Specificity; D013267:Stilbenes / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D013267:Stilbenes; D000077185:Resveratrol