Analysis of resveratrol in wine by capillary electrophoresis

被引：102

作者：

Gu, XL

Chub, QY

O'Dwyer, M

Zeece, M ^{[1
]}

机构：

[1] Univ Nebraska, Dept Food Sci, Lincoln, NE 68583 USA

[2] Doheny Eye Inst, Los Angeles, CA 90033 USA

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 881卷 / 1-2期

关键词：

wine; food analysis; reviews; resveratrol; antioxidants;

D O I：

10.1016/S0021-9673(00)00211-9

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Capillary electrophoresis (CE) is a new analytical technique that has recently been reported as a method for analysis of resveratrol in wine. Several different separation approaches have been taken in these reports. In comparison with high-performance liquid chromatography (HPLC), CE methods have similar sensitivity and can discriminate between trans and cis-isomers of resveratrol. CE methods also show promise for analysis of other flavonoid antioxidants (glycosides and aglycones) in wine. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：471 / 481

页数：11

共 52 条

[1] Analysis of non-coloured phenolics in port wines by capillary zone electrophoresis - Influence of grape variety and ageing [J].