The Quantitative Analysis of Flavanoids and Related Compounds in Wine by Gas-Liquid Chromatography

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Abstract
A procedure was devised for quantitative determination of some flavanoid compounds in wine. The method involves extraction of a 100-ml sample with 20 ml E[unknown]OAc. An aliquot of the organic phase is evaporated to dryness and subsequently treated with bis-(trimethylsilyl) acetamide(BSA) to form the silated derivatives. The silated material is analyzed by temperature-programmed gas chromatography on a 3% SE-30 column, the results being quantitative and reproducible. Several compounds, including d-catechin, I-epicatechin, kaempferol, and others, showed good approximation to linearity in the range 0-100 ppm when extracted, treated, and chromatographed in this manner. A number of wines were treated similarly, and the correlations are discussed.

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