Capillary electrophoretic determination of resveratrol in wines

Xuelin Gu, Le Creasy, April Kester, Michael Zeece

Research output: Contribution to journalArticle

92 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)3223-3227
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number8
DOIs
StatePublished - Aug 1999

Keywords

  • Capillary electrophoresis
  • Resveratrol
  • Wine

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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