Rapid HPLC analysis of phenolic compounds in red wines

American Journal of Enology and Viticulture

Volumn 53, Issue 3, 2002, Pages 218-221

  Ibern Gomez M ^a   Andres Lacueva C ^a   Lamuela Raventos R M ^a   Waterhouse, A L ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Analysis; Anthocyanins; Catechins; Direct injection; Flavonoids; Hydroxycinnamates; Liquid chromatography

Indexed keywords

ACETONITRILE; ANTHOCYANIN; BENZOIC ACID; CINNAMIC ACID; FLAVANOL DERIVATIVE; FLAVONOL; PHENOL DERIVATIVE; TRIFLUOROACETIC ACID; WATER;

ABSORPTION; CONCENTRATION (PARAMETERS); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WINE;

EID: 0036035051     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Amarowicz, R., and F. Shahidi. A rapid chromatographic method for separation of individual catechins from green tea. Food Res. 29:71-76 (1996).
2. Betés-Saura, C., C. Andrés-Lacueva, and R.M. Lamuela-Raventós. Phenolics in white free run juices and wines from Penedès by high-performance liquid chromatography: Changes during vinification. J. Agric. Food Chem. 44:3040-3046 (1996).
3. Dalluge, J., B.C. Nelson, J. Brown Thomas, and L.C. Sander. Selection of column and gradient elution system for the separation of catechins in green tea using high-performance liquid chromatography. J. Chromatogr. A. 793:265-274 (1998).
4. Gao, L., and G. Mazza. Rapid method for complete characterization of simple and acylated anthocyanins by high-performance liquid chromatography and capillary gas-liquid chromatography. J. Agric. Food Chem. 42:118-125 (1994).
5. Gao, L., and G. Mazza. Characterization of acetylated anthocyanins in lowbush blueberries. J. Liq. Chromatogr. 18:245-259 (1995).
6. Gao, L., and G. Mazza. Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries. J. Agric. Food Chem. 43:343-346 (1995).
7. Horwitz, W. Evaluation of analytical methods used for regulations. J. Assoc. Off. Anal. Chem. 65:525-530 (1982).
8. Lamuela-Raventós, R.M., and A.L. Waterhouse. A direct HPLC separation of wine phenolics. Am. J. Enol. Vitic. 45:1-5 (1994).
9. Merken, H.M., and G.R. Beecher. Measurement of food flavonoids by high-performance liquid chromatography: A review. J. Agric. Food Chem. 48(3):577-599 (2000).
10. Ritchey, J.G., and A.L. Waterhouse. A standard red wine: Monomeric phenolic analysis of commercial Cabernet Sauvignon wines. Am. J. Enol. Vitic. 50:91-100 (1999).
11. Rivas-Gonzalo, J.C., Y. Gutierrez, C. Hebrero, and C. Santos-Buelga. Comparisons of methods for the determination of anthocyanins in red wines. Am. J. Enol. Vitic. 43:210-214 (1992).
12. Roggero, J.P., P. Archier, and S. Coen. HPLC study of phenolic and anthocyanic compositions of a fermenting grape must. Sci. Aliments 12:37-46 (1992).
13. Singleton, V.L. Oxygen with phenols and related reactions in must, wine and model systems: Observations and practical implications. Am. J. Enol. Vitic. 38:69-77 (1987).
14. Tamura, H., Y. Hayashi, H. Sugusawa, and T. Kondo. Structure determination of acylated anthocyanins in Muscat Bailey A grapes by homonuclear Hartmann-Hahn (HOHAHA) spectroscopy and liquid chromatography-mass spectrometry. Phytochem. Anal. 5:190-196 (1994).
15. United States Pharmacopeia XXIII. Validation of compendial methods. 1225:1982-1984 (1995).