HPLC determination of phenolic compounds in berry and fruit wines and liqueurs

摘要

Phenolic compounds in berry and fruit wines and liqueurs were quantified using high-performance liquid chromatography (HPLC). Both UV-vis and fluorescence detection were used but the selection of detector and wavelength was strongly dependent on the Phenolic compound. The detection limits ranged from 0.1 to 0.6 mg/L. The raw materials of the berry and fruit wines included apples, black currants, bilberries, cowberries, crowberries, cherries, and Strawberries.