Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection.
Phenolic compounds including phenolic aldehydes, acids and flavonoids are separated by high-performance liquid chromatography (HPLC) with analysis time shorter than described in the literature. The use of a fluorescence detector in series with absorbance detector allowed increasing selectivity and sensitivity for the determination of catechin, vanillic acid, syringic acid, epicatechin and trans-resveratrol in wine samples. An optimised sample preparation method using liquid-liquid extraction with diethyl ether at pH 2.0 was used. The optimised method was applied to analyse wine samples with good results.
Rodríguez-Delgado
M A
MA
Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, Tenerife, Spain. mrguez@ull.es
Malovaná
S
S
Pérez
J P
JP
Borges
T
T
García Montelongo
F J
FJ
D002138:Calibration; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D010636:Phenols / Q000302:isolation & purification*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013050:Spectrometry, Fluorescence; D013056:Spectrophotometry, Ultraviolet
D010636:Phenols