Stanovení resveratrolu pomocí HPLC s elektrochemickou a UV detekcí

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012875" target="_blank" >RIV/60461373:22330/04:00012875 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Rapid method for resveratrol determination by HPLC with electrochemical and UV detection in wines

Popis výsledku v původním jazyce

The study describes an improved version of the reverse-phase-HPLC method.To determine free resveratrol isomers,the method uses isocratic elution and electrochemical detection with the use of a glassy working electrode at a potential of 0.75 V.The e .ectsof important factors -such as the isomerization of standard resveratrol solution in di .used daylight and its dependence on temperature or resveratrol isomerization in wine samples -were investigated.The equilibrium between trans -and cis -isomer was achieved after a 5-h exposure to the daily di .used light and it was not signi .cantly in .uenced by the temperature (30 -60 _ .Linearity was obtained in the concentration range from 0.01 to 10 mgl 1 .The detection limit (S =N ? 3)was 3 l 1 for trans -resveratrol and 15 l 1 for cis -resveratrol.The trans -and cis -resveratrol were determined in selected Czech red and white wines and in the extract from Vitis vinifera plant.The concentration of trans -resveratrol ranged from 0.7 to 11 mg l

Název v anglickém jazyce

Rapid method for resveratrol determination by HPLC with electrochemical and UV detection in wines

Popis výsledku anglicky

The study describes an improved version of the reverse-phase-HPLC method.To determine free resveratrol isomers,the method uses isocratic elution and electrochemical detection with the use of a glassy working electrode at a potential of 0.75 V.The e .ectsof important factors -such as the isomerization of standard resveratrol solution in di .used daylight and its dependence on temperature or resveratrol isomerization in wine samples -were investigated.The equilibrium between trans -and cis -isomer was achieved after a 5-h exposure to the daily di .used light and it was not signi .cantly in .uenced by the temperature (30 -60 _ .Linearity was obtained in the concentration range from 0.01 to 10 mgl 1 .The detection limit (S =N ? 3)was 3 l 1 for trans -resveratrol and 15 l 1 for cis -resveratrol.The trans -and cis -resveratrol were determined in selected Czech red and white wines and in the extract from Vitis vinifera plant.The concentration of trans -resveratrol ranged from 0.7 to 11 mg l

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

—

Projekt

<a href="/cs/project/GA525%2F99%2F1338" target="_blank" >GA525/99/1338: Resveratrol jako biologicky aktivní látka a jeho význam pro lidské zdraví</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

87

Číslo periodika v rámci svazku

87

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

8

Strana od-do

151-158

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—