Isolation and HPLC Determination of Phenolic Compounds in Red Grapes
- 1 January 1990
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 41 (3) , 204-206
- https://doi.org/10.5344/ajev.1990.41.3.204
Abstract
A simple fractionation method was developed to analyze phenolic compounds other than anthocyanins in red grapes using HPLC. The methanol extract of Concord and de Chaunac grapes was passed through a preconditioned C18 SEP-PAK and phenolic compounds other than anthocyanins were selectively fractionated with ethyl acetate. Anthocyanins were eluted with MeOH-HCl and analyzed by a spectrophotometric method. Phenolics other than anthocyanins were analyzed by HPLC. This technique is easy to use and convenient for phenolic analysis in both white and red grapes.Keywords
This publication has 0 references indexed in Scilit: