Open AccessRapid Determination of Resveratrol and Piceid in Wine by High-Performance Liquid Chromatography
Author(s) -
Changbin Wei,
Jian Qiao,
Zeliang Ma
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/332/3/032012
Subject(s) - wine , chromatography , resveratrol , chemistry , high performance liquid chromatography , extraction (chemistry) , solid phase extraction , sample preparation , food science , biochemistry
In this study, a solid-phase extraction column dedicated to the detection of resveratrol was directly used for purification after adjusting the pH of the sample, without resorting to a new method for sample extraction. The compounds cis-resveratrol, trans-resveratrol, cis-piceid, and trans-piceid were thus detected in wine simultaneously by high-performance liquid chromatography (HPLC). This method offers rapid and easy operation and involves low consumption of organic solvents, paving the way for efficient determination of the variety and other parameters of grapes used in wine samples..