ANALYSIS OF NON-COLORED PHENOLIC-COMPOUNDS IN RED WINES - A COMPARISON OF HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY AND CAPILLARY ZONE ELECTROPHORESIS

被引：71

作者：

GARCIAVIGUERA, C ^{[1
]}

BRIDLE, P ^{[1
]}

机构：

[1] INST FOOD RES, READING LAB, READING RG6 6BZ, BERKS, ENGLAND

来源：

FOOD CHEMISTRY | 1995年 / 54卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)00057-P

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Non-coloured phenolic compounds occurring in a Portuguese red wine were analysed qualitatively and quantitatively by HPLC and CZE. Both methods gave good agreements for most of the compounds detected, but CZE was less sensitive for the detection of flavonols, which were not fully resolved in the wine extract. 4-hydroxyphenethyl alcohol was separated and identified for the first time by CZE. It is concluded that CZE, while lacking the versatility of HPLC, may be regarded as a complementary analytical technique for these compounds.

引用

页码：349 / 352

页数：4

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