Development of a rotatory and continuous liquid–liquid extraction technique for phenolic compounds in wine
- 1 January 1996
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in The Analyst
- Vol. 121 (3) , 297-302
- https://doi.org/10.1039/an9962100297
Abstract
A liquid–liquid technique for extracting phenolic compounds of low molecular mass from wine, by means of a rotary system with diethyl ether, permitting the simultaneous extraction of up to 12 samples, is described. This technique permits the simultaneous extraction of several samples with good recoveries and high reproducibility, while at the same time minimizing the appearance of analytical artifacts during the process of extraction.Keywords
This publication has 6 references indexed in Scilit:
- High-performance liquid chromatographic analysis of polyphenolic compounds predominating in sherry mustsJournal of Chromatography A, 1993
- An HPLc technique for flavonoid analysis in honeyJournal of the Science of Food and Agriculture, 1991
- Studies on the browning of fino sherry and its relation to polyphenolic compoundsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- Fractionation of Phenolic Compounds in Red WineAmerican Journal of Enology and Viticulture, 1988
- Wine phenolics—analysis of low molecular weight components by high performance liquid chromatographyJournal of the Science of Food and Agriculture, 1984
- HPLC separation of benzoic and hydroxycinnamic acids in winesChromatographia, 1983