Analysis of Stilbenes in Wine by HPLC: Recent Approaches

作者：Gocan Simion^*

来源：Journal of Liquid Chromatography & Related Technologies, 2009, 32(11-12): 1598-1643.

DOI：10.1080/10826070902956352

• Content of resveratrol in wines
• HPLC with several detector types
• Identification of resveratrol and their related compounds
• Limit of detection and quantification
• Sample preparation
• Stilbenes
• Wines

This review is focused on an HPLC method and its performance in the wine analysis of the stilbenes. All preparation techniques are used in the analysis by liquid chromatography as: direct injection, solid liquid extraction, automated solid phase extraction, and liquid liquid extraction. The HPLC technique with UV, diode array, fluorescence, electrochemical, or mass spectrometry detection systems, has an important place in the field of wine analysis. Also, limit of detection and limit of determination are presented for these types of detectors. The levels of resveratrol in wine, varies from region to region and from one year to another. No region can be said to produce wines with significantly higher levels of trans-resveratrol than all other regions, and levels of cis-reveratrol follow the same trend as trans-resveratrol. Red wine contains a higher quantity of resveratrol than white wine. The average level of trans-resveratrol-glicoside (trans-piceid) in red wine may be of three times that more than of trans-resveratrol.

• 出版日期2009