Analysis of non-anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection.
A simple and rapid HPLC method with UV and fluorescence detection (FLD) for the separation of ten phenolic compounds including gallic acid, catechin, epicatechin, caffeic acid, coumaric, trans-piceid, cis-piceid, trans-resveratrol, cis-resveratrol and quercetin is reported. The UV and fluorescence detector in series provided a high selectivity for the determination of these compounds. Precisions, recoveries and LODs achieved for all the analytes were satisfactory. The proposed method was applied to the determination of these compounds in commercially available red wines.
Rodríguez-Bernaldo de Quirós
Ana
A
Analytical Chemistry, Nutrition and Food Science Department, Pharmacy Faculty, University of Santiago de Compostela, Santiago de Compostela (La Coruña), Spain.
López-Hernández
Julia
J
Ferraces-Casais
Patricia
P
Lage-Yusty
M Asunción
MA
D000872:Anthocyanins; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods; D010636:Phenols / Q000032:analysis*; D013050:Spectrometry, Fluorescence; D013056:Spectrophotometry, Ultraviolet; D014920:Wine / Q000032:analysis* / Q000145:classification
D000872:Anthocyanins; D010636:Phenols