Determination of Resveratrol and Piceid in Imported Wine by HPLC

HPLC was used for the determination of resveratrol and piceid in imported wine.The sample was purified by the C18 solid phase extraction column.The extract was separated on an Agilent Eclipse XDB-C18 column with acetonitrile solution as the mobile phase for gradient elution.DAD detection was made at the wavelength of 288,306 nm.The linear relationship was found between the peak area and the mass concentration of resveratrol and piceid in the range of 0.2-20 mg·L-1,and the lower limits of determination of trans-piceid,trans-resveratrol,cis-piceid and cis-resveratrol were 2.6,1.5,4.6,3.0 ng,respectively.The recovery rates measured by standard addition method were in the range of 77.3%-104%,with RSD in the range of 1.4%-8.3%.