Capillary electrophoresis analysis of trans- and cis-resveratrol, quercetin, catechin and gallic acid in wine

被引：58

作者：

Prasongsidh, BC ^{[1
]}

Skurray, GR ^{[1
]}

机构：

[1] Univ Western Sydney, Ctr Adv Food Res, Sch Food Sci, Richmond, NSW 2753, Australia

来源：

FOOD CHEMISTRY | 1998年 / 62卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(97)00153-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A study was conducted on the use of micellar electrokinetic capillary chromatography (MEKC) in the analysis of trans- and cis-resveratrol, quercetin catechin and gallic acid in wine. Standards and wine samples were directly injected into CE after a simple filtration, under a pressure of 50 mbar. Separation of the compounds was done in bare fused-silica capillary-extended light path with 50 mu m i.d. An excellent correlation coefficient (r = 0.99998) was obtained with a linear analytical response from 8 to 1000 ppm of resveratrol, quercetin, catechin and gallic acid in MEKC. The high separation efficiency obtained recommend CE as a good application for trans- and cis-resveratrol detection in wine. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：355 / 358

页数：4

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