A simple technique for the detection of red wine adulteration with elderberry pigments

被引：20

作者：

Bridle, P ^{[1
]}

GarciaViguera, C ^{[1
]}

机构：

[1] CSIC, CEBAS, LAB FITOQUIM, E-30080 MURCIA, SPAIN

来源：

FOOD CHEMISTRY | 1996年 / 55卷 / 02期

关键词：

D O I：

10.1016/0308-8146(95)00179-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

HPLC analysis of anthocyanins in a red wine with added elderberry extract, showed an extra peak in the chromatogram, due to cyanidin 3-sambubioside-5-glucoside from elderberry. Similarly, an enhanced peak from additional cyanidin 3-glucoside and co-eluting cyanidin 3-sambubioside was also found. These two additional peaks, in a wine chromatogram, may be used as evidence of elderberry addition.

引用

页码：111 / 113

页数：3

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