Analysis of phenolic compounds in Spanish red wines by capillary zone electrophoresis

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Abstract
A simple technique for the routine capillary electrophoretic analysis of phenolic compounds in red wines from different Spanish regions, is described. Separation was achieved using a fused-silica capillary column with a borate buffer at pH 9.5, and UV detection at 280 nm. The compounds identified were: (-)-epicatechin, (+)-catechin, (-)-epigallocatechin, syringic acid, vanillic acid, gallic acid, 3,4 dihydroxybenzoic acid, p-coumaric acid, caffeic acid and the hydroxycinnamic tartaric acid esterscis- andtrans-coumamyl tartaric acid andcis-caffeoyl tartaric acid. Different wines showed very similar electrophoretic profiles, but significant quantitative differences were observed.