Format

Send to

Choose Destination
J Agric Food Chem. 1999 Aug;47(8):3223-7.

Capillary electrophoretic determination of resveratrol in wines.

Author information

1
Department of Food Science, University of Nebraska, Lincoln 68583-0919, USA.

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 approximately 8 min using a micellar mode. The limits of detection for trans- and cis-resveratrol were 0.1 and 0.15 micromol/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 micromol/L, whereas the concentration of cis-resveratrol was much lower.

PMID:
10552635
DOI:
10.1021/jf981211e
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for American Chemical Society
Loading ...
Support Center