Examination of the distillation characteristics of the distillate fromnumerous fruit mashes using GC analysis [German]

摘要

A HPLC method for the analysis of fruit juice and wine polyphenols was developed. Compared to published methods based on RP 18-phase the separation of the polyphenols, especially for the flavonols and dihydrochalcons, could be improved by applying a new fluorinated RP-phase. An increase in sensitivity could he achieved by using electrochemical detection. A further advantage of the method is the possibility of the simultaneous analysis of anthocyanins and other polyphenols.