Capillary electrophoretic determination of resveratrol in wines

被引：86

作者：

Gu, XL

Creasy, L

Kester, A

Zeece, M ^{[1
]}

机构：

[1] Univ Nebraska, Dept Food Sci, Lincoln, NE 68583 USA

[2] Cornell Univ, Dept Fruit & Vegetable Sci, Ithaca, NY 14853 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 08期

关键词：

resveratrol; wine; capillary electrophoresis;

D O I：

10.1021/jf981211e

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A rapid and sensitive capillary electrophoretic method for analysis of resveratrol in wine was established. The protocol consists of sample preparation using a C-18 solid-phase extraction cartridge. Baseline separation of trans- and cis-resveratrol from other compounds in wine was achieved in similar to 8 min using a micellar mode. The limits of detection for trans- and cis-resveratrol were 0.1 and 0.15 mu mol/L, respectively. Recovery rates for trans-resveratrol using the protocol described ranged from 94.6 +/- 8.5 to 101.9 +/- 7.2%. These procedures were used to analyze the trans- and cis-resveratrol levels in 26 wines. It was found that the concentration of trans-resveratrol ranged from 0.987 to 25.4 mu mol/L, whereas the concentration of cis-resveratrol was much lower.

引用

页码：3223 / 3227

页数：5

共 27 条

[1]

CANCALON PF, 1995, FOOD TECHNOL-CHICAGO, V49, P52

[2] Direct analysis of resveratrol in wine by micellar electrokinetic capillary electrophoresis [J].