SEPARATION AND IDENTIFICATION OF PHENOLIC-ACIDS IN WINE VINEGARS BY HPLC

被引：27

作者：

GARCIA-PARRILLA, MC

CAMACHO, ML

HEREDIA, FJ

TRONCOSO, AM

机构：

[1] UNIV SEVILLA, FAC PHARM, DEPT NUTR & FOOD SCI, E-41012 SEVILLE, SPAIN

[2] INST GRASA & DERIVADOS, E-41013 SEVILLE, SPAIN

来源：

FOOD CHEMISTRY | 1994年 / 50卷 / 03期

关键词：

D O I：

10.1016/0308-8146(94)90140-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The phenolic fraction of wine vinegars was studied by HPLC. The technique proposed gives a good separation of the great majority of the phenolics in current wine vinegar as well as in Jerez vinegars. The identification of the peaks was based on UV-spectra and capacity factors. Some differences in composition were found in the samples analysed.

引用

页码：313 / 315

页数：3

共 15 条

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