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Capillary Electrophoretic Determination of Resveratrol in Wines† Xuelin Gu‡ , Le Creasy§ , April Kester‡ , and Michael Zeece*‡ Department of Food Science, University of Nebraska, Lincoln, Nebraska 68583-0919, and Department of Fruit and Vegetable Science, Cornell University, Ithaca, New York 14853
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Cite this: J. Agric. Food Chem. 47, 8, 3223-3227
J. Agric. Food Chem., 1999, 47 (8), pp 3223–3227 DOI: 10.1021/jf981211e Publication Date (Web): July 16, 1999 Copyright © 1999 American Chemical Society
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A rapid and sensitive capillary electrophoretic method for analysis of resveratrol in wine was
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established. The protocol consists of sample preparation using a C-18 solid-phase extraction
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cartridge. Baseline separation of trans- and cis-resveratrol from other compounds in wine was
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achieved in ~8 min using a micellar mode. The limits of detection for trans- and cis-resveratrol
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were 0.1 and 0.15 µmol/L, respectively. Recovery rates for trans-resveratrol using the protocol
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described ranged from 94.6 ± 8.5 to 101.9 ± 7.2%. These procedures were used to analyze the
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trans- and cis-resveratrol levels in 26 wines. It was found that the concentration of transresveratrol ranged from 0.987 to 25.4 µmol/L, whereas the concentration of cis-resveratrol was
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much lower.
Keywords: Resveratrol; wine; capillary electrophoresis
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Gu, Xuelin
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Liquid Chromatography−Electrospray Tandem Mass Spectrometry of cisResveratrol and trans-Resveratrol: Development, Validation, and Application of the Method to Red Wine, Grape, and Winemaking Byproducts
Article Views: 649 Times Received 6 November 1998 Published online 16 July 1999 Published in print 1 August 1999
Maria Careri, Claudio Corradini, Lisa Elviri, Isabella Nicoletti, and Ingrid Zagnoni Journal of Agricultural and Food Chemistry 2004 52 (23), 6868-6874
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