RT Journal Article
SR Electronic
T1 The Quantitative Analysis of Flavanoids and Related Compounds in Wine by Gas-Liquid Chromatography
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 238
OP 245
DO 10.5344/ajev.1968.19.4.238
VO 19
IS 4
A1 Eric N. Christensen
A1 Arthur Caputi, Jr.
YR 1968
UL http://www.ajevonline.org/content/19/4/238.abstract
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.