Improvement of the HPLC analysis of anthocyanins in red wines by use of recently developed columns

B Berente; M Reichenbächer; K Danzer

doi:10.1007/s002160100940

Improvement of the HPLC analysis of anthocyanins in red wines by use of recently developed columns

Fresenius J Anal Chem. 2001 Sep;371(1):68-72. doi: 10.1007/s002160100940.

Authors

B Berente¹, M Reichenbächer, K Danzer

Affiliation

¹ Friedrich-Schiller-Universität Jena, Institut für Anorganische und Analytische Chemie, Germany. balint.berente@uni-jena.de

PMID: 11605762
DOI: 10.1007/s002160100940

Abstract

Comparison of the separation performance of five newly developed pH-stable HPLC columns is described for the analysis of anthocyanins in red wines. Separation of twenty anthocyanins in a single run is described using the most appropriate method.

MeSH terms

Anthocyanins / analysis*
Chromatography, High Pressure Liquid / instrumentation
Chromatography, High Pressure Liquid / methods*
Hydrogen-Ion Concentration
Spectrophotometry, Ultraviolet
Wine / analysis*

Substances

Anthocyanins