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.
- Accepted December 1968.
- Published online January 1968
- Copyright 1968 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.