FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (4): 287-290.

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Study on Simultaneous Determination of 10 Mono- phenols in Wines by HPLC

 CHENG  Yu-Feng, ZHANG  Zhen-Wen, YUE  Tai-Xin, ZHANG  Yu-Lin   

  1. College of Enology, Northwest A&F University
  • Online:2008-04-15 Published:2011-08-24

Abstract: A new method for simultaneous determination of 10 mono- phenols in wines with HPLC was studied. Chromatographic separation was performed by Hibar RT Lichrospher RP- C18 precolumn. A gradient elution consisting of solvent A (water: acetic acid, 98:2, V/V) and solvent B (acetonitrile) was applied with flow rate at 1.0 ml/min and detection wavelength at 280 nm。Under the chromatographic conditions, the calibrations, curves are linear with r >0.999 and recoveries of several mono- phenols >80 %. The results showed that 10 mono- phenols are found in three wines and the contents of several mono- phenols in red wines are higher than those in white wines.

Key words: HPLC, wine, mono- phenol