Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection

被引：317

作者：

Rodríguez-Delgado, MA ^{[1
]}

Malovaná, S

Pérez, JP

Borges, T

Montelongo, FJG

机构：

[1] Univ La Laguna, Dept Analyt Chem Nutr & Food Sci, Tenerife 38071, Spain

[2] Masaryk Univ, Dept Analyt Chem, Fac Sci, CZ-61137 Brno, Czech Republic

来源：

JOURNAL OF CHROMATOGRAPHY A | 2001年 / 912卷 / 02期

关键词：

wine; food analysis; phenolic compounds;

D O I：

10.1016/S0021-9673(01)00598-2

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Phenolic compounds including phenolic aldehydes, acids acid flavonoids are separated by high-performance liquid chromatography (HPLC) with analysis time shorter than described in the literature. The use of a fluorescence detector in series with absorbance detector allowed increasing selectivity and sensitivity for the determination of catechin, vanillic acid, syringic acid, epicatechin and trans-resveratrol in wine samples. An optimised sample preparation method using liquid-liquid extraction with diethyl ether at pH 2.0 was used. The optimised method was applied to analyse wine samples with good results. (C) 2001 Published by Elsevier Science B.V.

引用

页码：249 / 257

页数：9

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