title: Analysis of resveratrol in wine by capillary electrophoresis.
abstract: Capillary electrophoresis (CE) is a new analytical technique that has recently been reported as a method for analysis of resveratrol in wine. Several different separation approaches have been taken in these reports. In comparison with high-performance liquid chromatography (HPLC), CE methods have similar sensitivity and can discriminate between trans- and cis-isomers of resveratrol. CE methods also show promise for analysis of other flavonoid antioxidants (glycosides and aglycones) in wine.
authors.affiliation: Department of Food Science, University of Nebraska, Lincoln 68583-0919, USA.
authors.forename: X
authors.initials: X
authors.lastname: Gu
authors.forename: Q
authors.initials: Q
authors.lastname: Chu
authors.forename: M
authors.initials: M
authors.lastname: O'Dwyer
authors.forename: M
authors.initials: M
authors.lastname: Zeece
mesh_terms: D019075:Electrophoresis, Capillary / Q000379:methods*; D000077185:Resveratrol; D013267:Stilbenes / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D013267:Stilbenes; D000077185:Resveratrol