A rapid and sensitive capillary electrophoretic method for analysis of resveratrol in wine was established. The protocol consists of sample preparation using a C-18 solid-phase extraction cartridge. Baseline separation of trans- and cis-resveratrol from other compounds in wine was achieved in ~8 min using a micellar mode. The limits of detection for trans- and cis-resveratrol were 0.1 and 0.15 μmol/L, respectively. Recovery rates for trans-resveratrol using the protocol described ranged from 94.6 ± 8.5 to 101.9 ± 7.2%. These procedures were used to analyze the trans- and cis- resveratrol levels in 26 wines. It was found that the concentration of trans- resveratrol ranged from 0.987 to 25.4 μmol/L, whereas the concentration of cis-resveratrol was much lower.
- Capillary electrophoresis
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)