Premium
Analysis of non‐anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection
Author(s) -
RodríguezBernaldo de Quirós Ana,
LópezHernández Julia,
FerracesCasais Patricia,
LageYusty M. Asunción
Publication year - 2007
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.200600489
Subject(s) - chemistry , chromatography , wine , high performance liquid chromatography , gallic acid , caffeic acid , analyte , detection limit , fluorescence , polyphenol , quercetin , catechin , anthocyanin , chlorogenic acid , organic chemistry , food science , physics , antioxidant , quantum mechanics
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.