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제122회 대한화학회 학술발표회, 총회 및 기기전시회 안내 Analysis of anthocyanin in red wine by asymmetrical flow field-flow fractionation (AsFlFFF) and HPLC

2018년 8월 30일 12시 43분 36초
ANAL.P-405 이곳을 클릭하시면 발표코드에 대한 설명을 보실 수 있습니다.
10월 19일 (금요일) 11:00~12:30
Analytical Chemistry
저자 및
Dongsup Song, E. Osorio-Macias Daniel1, Jaeyeong Choi1, J. Mauricio Peñarrieta2, Lars Nilsson1, Seungho Lee*
Department of Chemistry, Hannam University, Korea
1Department of Food Technology, Engineering and Nutrition, Sweden
2School of chemistry, Faculty of pure and Natural Sciences, Bolivia
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승인 4건

Abstract : Anthocyanin is an antioxidant, and is of various types. In this study, the type and the content of anthocyanin in red wine were determined. For comparisons, five commercial red wines were chosen, one French wine and four Argentinian wines. First, a wine sample was injected into an asymmetrical flow field-flow fractionation (AsFlFFF) to separate the components in the sample. Then the anthocyanin fraction from AsFlFFF fractogram was collected, and injected into HPLC (C18, 2.7 µm×100 mm) for quantitative analysis after a sample preparation procedure shown in Scheme 1 below, which includes evaporation and hydrolysis[1]. Significant differences were found among the tested wine samples of various sources in both the type and the content of anthocyanin. AsFlFFF provided an useful tool for separation of anthocyanin from red wine, and thus for HPLC analysis of anthocyanin, while the size-exclusion chromatography (SEC) suffer from interactions between the wine components and the stationary phase. References : [1] A. Vernhet, S. Dubascoux, B. Cabane, H. Fulcrand, E. Dubreucq and C. Poncet-Legrand, Anal Bioanal Chem 2011, 401, 1559–1569.