Optimization for Extraction and Determination of Resveratrol in Grapes by HPLC

ACTA HORTICULTURAE SINICA ›› 2006, Vol. 33 ›› Issue (4): 836-838.

• 研究报告 • Previous Articles Next Articles

Optimization for Extraction and Determination of Resveratrol in Grapes by HPLC

Li Xiaodong^{1, 2};Li Shaohua^2*;Yan Shutang²

(¹College of Agronomy and Biotechnology, China Agricultural University, Beijing 100094, China; ² Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China)

Received:2005-08-16 Revised:2005-11-02 Online:2006-08-25 Published:2006-08-25

Abstract

Abstract: The study focused on the extraction procedure, including solvent type, extracting way, temperature and duration, and the determination of resveratrol in grape skins and seeds by HPLC. The results showed that the optimum condition for the extraction of resveratrol in grape skinswas extracted in ethyl acetate for 24 hour at 25℃ after grinding and the optimun condition for the grinded seedswas extracted in methanol for 48 hours at 25℃, and for the grinded seeds. The highest Res content determined by HPLC in ‘Beichun’
grape was 3.51μg·g^{- 1} FM and 8.81μg·g^{- 1} FM in skins and seeds under the above conditions, respectively. Res can be determines by HPLC under isocratic with wave length of 306 nm.

Key words: Resveratrol, Grapes, Extraction, Determination, HPLC

Li Xiaodong;;Li Shaohua;Yan Shutang. Optimization for Extraction and Determination of Resveratrol in Grapes by HPLC[J]. ACTA HORTICULTURAE SINICA, 2006, 33(4): 836-838.

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Optimization for Extraction and Determination of Resveratrol in Grapes by HPLC

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