Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 922, Issue 1-2, Pages 359-363Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(01)00913-X
Keywords
wine; food analysis; phenolic compounds; gallic acid; resveratrol; quercetin; rutin
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We describe a reversed-phase HPLC method that uses gradient elution and diode array detection to determine four biologically active phenolic constituents of red wines: gallic acid, trans-resveratrol, quercetin and rutin. The method permits direct injection without sample pre-treatment. ODS Hypersil served as the stationary phase; the gradient was formed by acetic acid, methanol, and water. Each analysis required an equilibration period of 10 min and a run time of 50 min for completion. Previously, total phenols were analysed according to the Folin-Ciocalteu method, using gallic acid as the standard, and the results are given as gallic acid equivalent. (C) 2001 Elsevier Science BN. All rights reserved.
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