PT - JOURNAL ARTICLE AU - Eric N. Christensen AU - Arthur Caputi, Jr. TI - The Quantitative Analysis of Flavanoids and Related Compounds in Wine by Gas-Liquid Chromatography AID - 10.5344/ajev.1968.19.4.238 DP - 1968 Jan 01 TA - American Journal of Enology and Viticulture PG - 238--245 VI - 19 IP - 4 4099 - http://www.ajevonline.org/content/19/4/238.short 4100 - http://www.ajevonline.org/content/19/4/238.full SO - Am J Enol Vitic.1968 Jan 01; 19 AB - 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.