Abstract
Wine samples are extremely complex in their content of polyphenolic compounds; this necessitates an initial fractionation prior to their analysis by HPLC, to simplify the chromatograms obtained so that they can be reliably identified and quantified. Solid-phase extraction is one of the appropriate techniques for this purpose. This paper presents the work undertaken to devise a method of fractionating polyphenolic compounds in wine; this comprises a sequence of two stages: first, one of cleaning and preconcentration, using a reversed-phase C18 cartridge, and second, one of fractionation into two groups, acid and neutral polyphenols, using a SAX-type anionic exchanger. Both of these stages have been optimized, using standard solutions, to achieve maximum recovery and reproducibility. Keywords: Solid-phase extraction (SPE); HPLC; polyphenols; wine
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