Determination of polyphenols in spanish wines by capillary zone electrophoresis. Application to wine characterization by using chemometrics

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 34, 2012, Pages 8340-8349

  Franquet Griell, Helena ^a   Checa, Antonio ^a   Núñez, Oscar ^a   Saurina, Javier ^a   Hernández Cassou, Santiago ^a   Puignou, Lluis ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

capillary zone electrophoresis; PCA; phenolic acids; polyphenols; wines

Indexed keywords

ANALYSIS TIME; BACK GROUND ELECTROLYTE; BUFFER SOLUTIONS; CAFFEIC ACIDS; CALIBRATION METHOD; CALIBRATION PROCEDURE; CAPILLARY ZONE ELECTROPHORESIS; CHEMOMETRICS; CINNAMIC ACIDS; COMPOSITIONAL DATA; COMPOSITIONAL VARIATION; CONFIDENCE LEVELS; EXTERNAL CALIBRATION; FUSED-SILICA CAPILLARIES; GALLIC ACIDS; ISO-PROPANOLS; LIMITS OF DETECTION; MILLI-Q WATER; P-VALUES; PCA; PEAK AREA; PHENOLIC ACIDS; POLYPHENOLS; QUALITY PARAMETERS; RUN TO RUN; SIMULTANEOUS DETERMINATIONS; STANDARD ADDITION; STATISTICAL DIFFERENCES; SYRINGIC ACID; TYROSOL;

CALIBRATION; CAPILLARY ELECTROPHORESIS; FUSED SILICA; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS; SEPARATION; SODIUM; WINE;

PHENOLS;

CAFFEIC ACID DERIVATIVE; CINNAMIC ACID; CINNAMIC ACID DERIVATIVE; DRUG DERIVATIVE; GALLIC ACID; POLYPHENOL; SYRINGIC ACID;

ARTICLE; CALIBRATION; CAPILLARY ELECTROPHORESIS; EQUIPMENT; FOOD ANALYSIS; METHODOLOGY; PRINCIPAL COMPONENT ANALYSIS; SPAIN; WINE;

CAFFEIC ACIDS; CALIBRATION; CINNAMATES; ELECTROPHORESIS, CAPILLARY; FOOD ANALYSIS; GALLIC ACID; POLYPHENOLS; PRINCIPAL COMPONENT ANALYSIS; SPAIN; WINE;

EID: 84865630150     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302078j     Document Type: Article

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