|
|
色谱 2005
Determination of the Contents of Resveratrols and Piceids in Wines by High Performance Liquid Chromatography with Solid Phase Extraction
|
Abstract:
A method has been developed for the determination of the contents of cis- and trans-resveratrols and piceids in wines by high performance liquid chromatography (HPLC) with solid phase extraction (SPE). The techniques of SPE including the activation of the SPE column, elimination of interference and elution conditions of samples were confirmed. The analytes were separated by using a Hypersil C18 column (4.6 mm i. d. x 250 mm, 5 microm) and acetonitrile-water as mobile phase with linear gradient elution. A photodiode array detector monitored at the detection wavelengths of 288 nm and 306 nm for cis- and trans-isomers, respectively. The external standard calibration curves were used in quantitation. There were good linear correlations between the concentrations and peak areas of the four components with the correlation coefficients of 0.9973-0.9999. The average recoveries were 97.4%-98.6% with relative standard deviations of 2.1%-3.2%. The detection limits were 0.002-0.005 mg/L. The method of SPE-HPLC eliminated a great deal of interferences in wines effectively by optimizing extraction conditions. The four isomers were well separated and the analytical results were improved well and truly. The results for determining 15 market wines showed that as an important bioactive substance, the resveratrol content has close relationships with brewing methods, varieties of grape and producing areas. The results also showed that it is a convenient, rapid, sensitive and accurate method. It can be used to analyze resveratrols and piceids in other natural samples.
