Abstract
A simple analytical method was developed for the fractionation of phenolic compounds of red wine into phenolic acids (Fraction I), catechins, procyanidins, and anthocyanin monomers (Fraction II), flavonols (Fraction III), and anthocyanin polymers (Fraction IV) by passing wine through a preconditioned C<sub>18</sub> Sep-pak cartridge and eluting sequentially with methanol, 16% acetonitrile at pH 2.0, ethyl acetate, and methanol. Each fraction was then injected onto a C<sub>18</sub> HPLC column using a gradient of 3% to 100% acetonitrile in water at pH 2.6. This fractionation technique is the first step of quantitative analysis of total compounds in every fraction by a simple and rapid method: spectrophotometry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
