Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods

被引：89

作者：

Berente, B ^{[1
]}

García, DDL ^{[1
]}

Reichenbächer, M ^{[1
]}

Danzer, K ^{[1
]}

机构：

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

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 871卷 / 1-2期

关键词：

wine; food analysis; chemometrics; method development; multivariate statistical methods; anthocyanins;

D O I：

10.1016/S0021-9673(99)01272-8

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A simple and fast HPLC method without sample pretreatment is described for the separation of anthocyanins in red wines using a new pH-stable stationary phase. The linearity between peak area and concentration and ruggedness of the method were checked. Investigations were made about the safekeeping of red wine samples concerning anthocyanins. Classification of 52 different wine samples was performed by multivariate statistical methods. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：95 / 103

页数：9

共 13 条

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