Dansyl Amino-Acids Behavior on a Radial Pak C18 Column. Derivatization of Grape Wine Musts, Wines, and Wine Vinegars
- 1 March 1984
- journal article
- research article
- Published by Taylor & Francis in Journal of Liquid Chromatography
- Vol. 7 (3) , 539-558
- https://doi.org/10.1080/01483918408073984
Abstract
Investigation was carried out into the retention behaviour of dansyl amino acids with the concentration of the organic modifier, the pH and the ionic strenght of the eluting buffer. The quantitative result precision obtained using gradients of polarity and the stability of dansyl amino acids have been calculated. Finally, the dansylation conditions of grape wine musts, wines and wine vinegars are fixed.Keywords
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