Assay of resveratrol glucosides and isomers in wine by direct-injection high-performance liquid chromatography

Abstract We have developed a normal-phase high-performance liquid chromatographic method to measure the glucosides of cis - and trans -resveratrol as well as the free isomers in commercial wines. The procedure utilises a novel technique for calibration requiring only the trans -resveratrol in pure form and the conversion of the glucosides to the free isomers by hydrolysis with β-glucosidase. Only 20 μl of sample is needed for direct injection without prior preparation, and isocratic elution separates the 4 compounds of interest in approximately 50 min. Calibration curves are linear, and stable for several months. Recovery was around 100% for all compounds, and replicate analyses gave coefficients of variation of 0.4–6.7%. The limits of sensitivity were 0.2 and 0.1 μmoles l −1 for the glucosides and free isomers of cis - and trans -resveratrol, respectively. A preliminary survey of sixteen wines from eight countries or regions revealed the presence of all four compounds in fourteen; the glucosides of resveratrol were present in higher concentrations than the free isomers in five of the wines.

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