title: Improvement of the HPLC analysis of anthocyanins in red wines by use of recently developed columns.
abstract: Comparison of the separation performance of five newly developed pH-stable HPLC columns is described for the analysis of anthocyanins in red wines. Separation of twenty anthocyanins in a single run is described using the most appropriate method.
authors.affiliation: Friedrich-Schiller-Universität Jena, Institut für Anorganische und Analytische Chemie, Germany. balint.berente@uni-jena.de
authors.forename: B
authors.initials: B
authors.lastname: Berente
authors.forename: M
authors.initials: M
authors.lastname: Reichenbächer
authors.forename: K
authors.initials: K
authors.lastname: Danzer
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D013056:Spectrophotometry, Ultraviolet; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins