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 language | English (US) |
|---|---|
| Pages (from-to) | 3223-3227 |
| Number of pages | 5 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 47 |
| Issue number | 8 |
| DOIs | |
| State | Published - Aug 1999 |
| Externally published | Yes |
Keywords
- Capillary electrophoresis
- Resveratrol
- Wine
ASJC Scopus subject areas
- Chemistry(all)
- Agricultural and Biological Sciences(all)