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YU Xing, GAO Li-Ping, XIA Tao, HU Ying-Hui, TAN Hua-Rong. HPLC Analysis of Resveratrol and Piceid during the Development of Grape Berries[J]. Plant Science Journal, 2007, 25(1): 84-88.
Citation: YU Xing, GAO Li-Ping, XIA Tao, HU Ying-Hui, TAN Hua-Rong. HPLC Analysis of Resveratrol and Piceid during the Development of Grape Berries[J]. Plant Science Journal, 2007, 25(1): 84-88.
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HPLC Analysis of Resveratrol and Piceid during the Development of Grape Berries

  • 1.

    College of Life Science, Anhui Agricultural University, Hefei 230036, China

  • 2.

    Institute of Anhui Geological Research, Hefei 230001, China

  • 3.

    Key Lab.of Tea Biochemistry and Biotechnology, Ministry of Agriculture, Anhui Agricultural University, Hefei 230036, China

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  • Received Date: February 27, 2006
  • Revised Date: December 10, 2006
  • Published Date: February 12, 2007
    Graphical Abstract
    • Abstract
  • Resveratrol(Res) and piceid(PD) in grape berries were determined by using high performance liquid chromatography(HPLC),combining with the C18 solid extraction.The result showed that the contents of Res in Carbernet Gernischet and Rkatsiteli existed obvious difference during the development of grapes berries.The contents of Res and PD were high in Carbernet Gernischet grapes berries,while the content of Res was low and the content PD kept decreasing during the development of Rkatsiteli grapes berries.
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