HPLC Determination of Resveratrol and Piceid from Circassian Fruit Wine

摘要：

This study established a assay of resveratrol and piceid from Circassian fruit wine. The optimum pretreatment conditions were pH 2, extraction temperature at 4 ℃ and ethyl formate as extraction solvent. Conditions of HPLC were conducted the mobile phase program of gradient elution with ace-tonitrile and water, detected trans-resveratrol and transpiceid at a wavelength of 306nm. The results appear, in the selected condition, the baseline smooth, separation degree better and recovery rate access to 98.6％~104.2％. The approach is accurate and linear for quantitative analysis of resveratrol and its glucoside from Circassian fruit wine.

关键词： Circassian fruit wine resveratrol piceid styling HPLC

作者: Ding Yong Yang Hui

作者单位: Faculty of Life Science and Engineering Shannxi University of Science and Technology Xi an, China Faculty of Life Science and Engineering Shannxi University of Science and Technology Xian, China

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 998-1001

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）