Abstract
A simple and selective HPLC method with electrochemical detection is described for measuring trans-resveratrol in grapes and their processed foods. This method can determine trans-resveratrol, whose retention time was ca. 12 min, with a commercially available ODS column by isocratic elution with a 0.05 M citric acid-disodium hydrogenphosphate buffer (pH 3.0) /methanol (= 60 : 40, v/v) containing 3.5 mm sodium octanesulfonate. The theoretical detection limit of trans-resveratrol was 2.28 ng/ml at a signal to noise ratio of 3. The concentrations of resveratrol that could be determined were 3.42 μg/ml for red wine, 0.39 μg/ml for white wine, 0.20-0.88 μg/ml for beverages, and 2.30 μg/g for grapes.
