Resveratrols in Vitis berry skins and leaves: Their extraction and analysis by HPLC

doi:10.1016/j.foodchem.2012.08.017

	Resveratrols in Vitis berry skins and leaves: Their extraction and analysis by HPLC
	Liu, Chunyan 1,2; Wang, Lijun 1; Wang, Junfang 1,2; Wu, Benhong 1; Liu, Wen 1,2; Fan, Peige 1; Liang, Zhenchang 1,2; Li, Shaohua3
	2013
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
卷号	136 期号:2 页码:643-649
摘要	An orthogonal L-36 (6)(5) test design was applied to select the optimum conditions for extracting resveratrols from grape berry skins and leaves. Solvent choice was the most important factor in the extraction of resveratrols, and mixed methanol and ethyl acetate [50:50 (v/v)] had much higher extraction efficiency than the other five solvents tested. For extracting resveratrols, 1 g of berry skins or leaf tissue extracted in 10 mL methanol and ethyl acetate [50:50 (v/v)] for 24 h at 25 degrees C in darkness was the optimized extraction condition. The optimized analytical method for HPLC was a multi-step gradient elution using acetonitrile and water. The optimized method was used to determine resveratrols among three different cultivars. The cultivar 'Zhi 168' had the highest total resveratrols in berry skins while 'Saint-Emilion' had the lowest resveratrols. The resveratrol content of 'Beta' was between that of 'Zhi 168' and 'Saint-Emilion'. (C) 2012 Elsevier Ltd. All rights reserved.
关键词	Vitis Resveratrols HPLC Extraction
学科领域	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
DOI	10.1016/j.foodchem.2012.08.017
收录类别	SCI
语种	英语
WOS关键词	TRANS-RESVERATROL ; CIS-RESVERATROL ; WINES ; STILBENES ; CANCER ; RED ; IRRADIATION ; DERIVATIVES ; INHIBITION ; ISOMERS
WOS研究方向	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000314193500050
出版者	ELSEVIER SCI LTD
文献子类	Article
出版地	OXFORD
EISSN	1873-7072
资助机构	National Natural Science Foundation of China(National Natural Science Foundation of China (NSFC)) ; CAS/CAFEA Intl. Partnership Program for Creative Research Teams(Chinese Academy of Sciences)
作者邮箱	Wu, Benhong/Q-5328-2016
引用统计	被引频次：52[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/27950
专题	中科院北方资源植物重点实验室
作者单位	1.Chinese Acad Sci, Beijing Key Lab Grape Sci & Wine Technol, Inst Bot, Beijing 100093, Peoples R China 2.Chinese Acad Sci, Key Lab Plant Resource Sci, Inst Bot, Beijing 100093, Peoples R China 3.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China 4.Chinese Acad Sci, Wuhan Bot Garden, Key Lab Plant Germplasm Enhancement & Special Agr, Wuhan 430074, Peoples R China
推荐引用方式 GB/T 7714	Liu, Chunyan,Wang, Lijun,Wang, Junfang,et al. Resveratrols in Vitis berry skins and leaves: Their extraction and analysis by HPLC[J]. FOOD CHEMISTRY,2013,136(2):643-649.
APA	Liu, Chunyan.,Wang, Lijun.,Wang, Junfang.,Wu, Benhong.,Liu, Wen.,...&Li, Shaohua.(2013).Resveratrols in Vitis berry skins and leaves: Their extraction and analysis by HPLC.FOOD CHEMISTRY,136(2),643-649.
MLA	Liu, Chunyan,et al."Resveratrols in Vitis berry skins and leaves: Their extraction and analysis by HPLC".FOOD CHEMISTRY 136.2(2013):643-649.

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