RT Journal Article
SR Electronic
T1 Isolation and HPLC Determination of Phenolic Compounds in Red Grapes
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 204
OP 206
DO 10.5344/ajev.1990.41.3.204
VO 41
IS 3
A1 J. Oszmianski
A1 C. Y. Lee
YR 1990
UL http://www.ajevonline.org/content/41/3/204.abstract
AB 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.