Analysis of resveratrol in wine by capillary electrophoresis

Xuelin Gu, Qingyi Chu, Mary O'Dwyer, Michael Zeece

Research output: Contribution to journalReview articlepeer-review

102 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)471-481
Number of pages11
JournalJournal of Chromatography A
Volume881
Issue number1-2
DOIs
StatePublished - Jun 9 2000

Keywords

  • Antioxidants
  • Food analysis
  • Resveratrol
  • Reviews
  • Wine

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

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