反相高效液相色谱法测定葡萄酒中酚酸类和酚醛类化合物
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中图分类号 O652.63
所属栏目 知识与经验
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收稿日期 2012/3/26
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引用该论文: 吴帅,马佩选,霍胜楠,夏辉,刘巧利. [J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2012, 48(9): 1104～1107
吴帅,马佩选,霍胜楠,夏辉,刘巧利. 反相高效液相色谱法测定葡萄酒中酚酸类和酚醛类化合物[J]. 理化检验－化学分册, 2012, 48(9): 1104～1107
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参考文献
【1】DALENE B, ELIZABETH J, WENTZEL C A G, et al. Antioxidant activity of South African red and white cultivar wines and selected phenolic compounds: In vitro inhibition of microsomal lipid peroxidation［J］. Food Chemistry, 2005,90:569-577.
【2】COVASA M I, GAMBERTB P, FITA M, et al. Wine and oxidative stress: Up-to-date evidence of the effects of moderate wine consumption on oxidative damage in humans［J］. Atherosclerosis, 2010,208:297-304.
【3】IVANA V V, MIRZA B, IRENA Z, et al. Phenol content, antioxidant activity and metal composition of croatian wines deriving from organically and conventionally grown grapes［J］. Food Chemistry, 2011,124:354-361.
【4】MIRIAM O H, SILVIA P M, ESTELA C M, et al. Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips［J］. LWT-Food Science and Technology, 2010,43:1533-1541.
【5】LPEZA M, MARTNEZA F, VALLEA C D, et al. Analysis of phenolicconstituents of biological interest in red wines by high-performance liquid chromatography［J］. J Chromatogr A, 2001,922:359-363.
【6】曹炜,索志荣,宋纪蓉,等.葡萄酒中7种酚酸的色谱电化学分析［J］.高等学校化学学报, 2005,26(8):1424-1427.
【7】曹玉华,张欣,方禹之,等.毛细管电泳电化学检测法测定红葡萄酒中的多元酚［J］.高等学校化学学报, 2001,22(12):2011-2013.
【8】孙建平,侯小歌,梁峰,等.高效液相色谱-电喷雾离子阱质谱法测定红葡萄酒中酚类物质［J］.分析化学, 2006,34(11):1565-1569.
【9】MONAGAS M, SUREZ R, GMEZ-CORDOVS C, et al. Simultaneous determination of nonanthocyanin phenolic compounds in red wines by HPLC-DAD/ESI-MS［J］. Am J Enol Vitic June, 2005,56:139-147.
【2】COVASA M I, GAMBERTB P, FITA M, et al. Wine and oxidative stress: Up-to-date evidence of the effects of moderate wine consumption on oxidative damage in humans［J］. Atherosclerosis, 2010,208:297-304.
【3】IVANA V V, MIRZA B, IRENA Z, et al. Phenol content, antioxidant activity and metal composition of croatian wines deriving from organically and conventionally grown grapes［J］. Food Chemistry, 2011,124:354-361.
【4】MIRIAM O H, SILVIA P M, ESTELA C M, et al. Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips［J］. LWT-Food Science and Technology, 2010,43:1533-1541.
【5】LPEZA M, MARTNEZA F, VALLEA C D, et al. Analysis of phenolicconstituents of biological interest in red wines by high-performance liquid chromatography［J］. J Chromatogr A, 2001,922:359-363.
【6】曹炜,索志荣,宋纪蓉,等.葡萄酒中7种酚酸的色谱电化学分析［J］.高等学校化学学报, 2005,26(8):1424-1427.
【7】曹玉华,张欣,方禹之,等.毛细管电泳电化学检测法测定红葡萄酒中的多元酚［J］.高等学校化学学报, 2001,22(12):2011-2013.
【8】孙建平,侯小歌,梁峰,等.高效液相色谱-电喷雾离子阱质谱法测定红葡萄酒中酚类物质［J］.分析化学, 2006,34(11):1565-1569.
【9】MONAGAS M, SUREZ R, GMEZ-CORDOVS C, et al. Simultaneous determination of nonanthocyanin phenolic compounds in red wines by HPLC-DAD/ESI-MS［J］. Am J Enol Vitic June, 2005,56:139-147.
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