Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 1040, Issue 2, Pages 179-184Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2004.04.009
Keywords
wine; food analysis; isotachophoresis; sample preparation; phenolic compounds; organic acids
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The off-line combination of isotachophoresis (ITP) and high-performance liquid chromatography (HPLC) to improve sample pretreatment and determination of phenolic compounds in wine was investigated. The ITP system provided an enhanced sample load capacity and served as a sample clean-up technique, HPLC performed a final separation of the analytes presented in samples. The phenolic components were separated by Discovery RP Amid C-16 chromatography column using water-methanol-acetonitrile-orthophosphofic acid gradient. The identification of phenolic compounds was made by comparison of the retention data obtained for the standard mixture, pretreated sample and the sample spiked standard additions. Satisfactory recoveries for all components analysed were observed between 86.1 and 109.2%. (C) 2004 Elsevier B.V. All rights reserved.
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