HPLC Determination of Resveratrol and Piceid from Circassian Fruit Wine

摘要

This study established a assay of resveratrol and piceid from Circassian fruit wine. The optimum pretreatment conditions were pH 2, extraction temperature at 4 ℃ and ethyl formate as extraction solvent. Conditions of HPLC were conducted the mobile phase program of gradient elution with ace-tonitrile and water, detected trans-resveratrol and transpiceid at a wavelength of 306nm. The results appear, in the selected condition, the baseline smooth, separation degree better and recovery rate access to 98.6%~104.2%. The approach is accurate and linear for quantitative analysis of resveratrol and its glucoside from Circassian fruit wine.