Analyses of Four Kinds of Phenolic Acids in Wine by HPLC with Electrochemical Assay

Abstract

Abstract: Objective: To establish a HPLC-ECD method for determining four kinds of phenolic acids in five different types of wine respectively. Method: RP-HPLC with Electrochemical assay was used. The phenolic acids were analyzed on hypersil ODS column(250mm×4.0mm,5.0μm) and a gradient elution program was performed with CH3OH-2% HAc as a flow phase. The flow rate was 0.8ml/min. The detection was done at 0.7V and column temperature 30℃. Results: Four kinds of phenolic acids were separated satisfactorily. The sensitivity of detection of phenolic acids with ECD detection was 7～600 times than those obtained with UV detection. Conclusion: A rapid, sensitive and accurate method for the determination of four kinds of phenolic acids was found. This study might provide a scientific basis for the quality control of wine.

Key words: HPLC, electrochemical detection, wine, phenolic acids

SUO Zhi-Rong, CAO Wei, QIN Hai-Yan, ZHENG Jian-Bin. Analyses of Four Kinds of Phenolic Acids in Wine by HPLC with Electrochemical Assay[J]. FOOD SCIENCE, 2005, 26(10): 191-193.

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Analyses of Four Kinds of Phenolic Acids in Wine by HPLC with Electrochemical Assay

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