Improvement of the HPLC analysis of anthocyanins in red wines by use of recently developed columns

被引：13

作者：

Berente, B ^{[1
]}

Reichenbächer, M ^{[1
]}

Danzer, K ^{[1
]}

机构：

[1] Univ Jena, Inst Anorgan & Analyt Chem, D-07743 Jena, Germany

来源：

FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY | 2001年 / 371卷 / 01期

关键词：

D O I：

10.1007/s002160100940

中图分类号：

O65 [分析化学];

学科分类号：

070302 [分析化学]; 081704 [应用化学];

摘要：

Comparison of the separation performance of five newly developed pH-stable HPLC columns is described for the analysis of anthocyanins in red wines. Separation of twenty anthocyanins in a single run is described using the most appropriate method.

引用

页码：68 / 72

页数：5

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