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A New RP-HPLC Method for Analysis of Polyphenols, Anthocyanins, and Indole-3-Acetic Acid in Wine

    1. [1] Lincoln University

      Lincoln University

      Nueva Zelanda

  • Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 59, Nº 1, 2008, págs. 106-109
  • Idioma: inglés
  • Texto completo no disponible (Saber más ...)
  • Resumen
    • A reversed-phase HPLC method for determining the main phenolic compounds and indole-3-acetic acid (IAA) found in wine is reported. No sample preparation is required and analysis time is 57 min per sample. The method uses acidified water and acetonitrile coupled with a C18 column and photo diode array and fluorescence detection to separate and quantify major flavonoid and nonflavonoid phenolics and IAA. Detection limits ranged from 0.1 to 1.0 mg/L for phenolics and was 2 μg/L for IAA. Use of this method to analyze Hungarian wines showed phenolic concentrations similar to those reported in the literature. IAA concentrations in white wines (53 μg/L) were also consistent with previously published literature. However, the concentration in red wines, which has not been reported previously, averaged 838 μg/L, substantially higher than that found in white wine.


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