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Resveratrol - HPLC Method

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This method quantitatively determines the amount of the resveratrol in botanical materials. Freeze dried samples are extracted by homogenization with methanol, followed by heating at 60 degrees for 30 minutes and analyzed by HPLC with tandem mass selective detection. The analysis uses a Phenomenex SynerGi Hydro-RP (150 mm x 4.6 mm) HPLC column at a flow rate of 0.75 mL min-1 and a gradient elution using methanol:water. The method has a detection limit of 0.2 ppm.

Romero-Perez, A. I., Lamuela-Ravento, R. M., Andres-Lacueva, C. and de la Torre-Boronat, M. C. Method for the Quantitative Extraction of Resveratrol and Piceid Isomers in Grape Berry Skins. Effect of Powdery Mildew on the Stilbene Content. J. Agric. Food Chem. 2001, 49, 210-215.

Wang, Y., Catana, F., Yang, Y., Roderick, R. and van Breeman, R. An LC-MS Method for Analyzing Total Resveratrol in Grape Juice, Cranberry Juice, and in Wine. J. Agric. Food Chem. 2002, 50, 431-435.