Springer Online Journal Archives 1860-2000
Process Engineering, Biotechnology, Nutrition Technology
Abstract A simple technique for the routine capillary electrophoretic analysis of phenolic compounds in red wines from different Spanish regions, is described. Separation was achieved using a fused-silica capillary column with a borate buffer at pH 9.5, and UV detection at 280 nm. The compounds identified were: (-)-epicatechin, (+)-catechin, (-)-epigallocatechin, syringic acid, vanillic acid, gallic acid, 3,4 dihydroxybenzoic acid, p-coumaric acid, caffeic acid and the hydroxycinnamic tartaric acid esterscis- andtrans-coumamyl tartaric acid andcis-caffeoyl tartaric acid. Different wines showed very similar electrophoretic profiles, but significant quantitative differences were observed.
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