engleski

Analysis of Phenolic Components in Croatian Red Wines by Thin-Layer Chromatography

A thin-layer chromatographic (TLC) method has been used for determination of phenolic compounds in two samples of wine comercially available in Croatia. Sample preparation was by liquid-liquid extraction with diethyl ether at pH 2.0. Extracts and standard solutions were applied to 20 cm x 20 cm silica gel 60 F254 TLC plates. After treatment of the developed plates with ammonia vapor, phenolic compounds were detected on chromatograms by their colors or by fluorescence in UV light at lambda = 244 nm and at lambda = 366 nm before and after spraying with 1 % ethanolic AlCl3. The efficiency of eleven mobile phases was tested by three mathematical techniques - calculation of the information content (I) derived from Shannon's equation, determination of discriminating power (DP), and formation of clusters and dendogram. It was shown that the best mobile phase for separation of phenolic compounds in the wine extracts was benzene-ethyl acetate-formic acid, 30 + 15 + 5 (v/v). Six phenolic compounds were identified in the tested samples.

red wine; phenolic compounds; TLC; Numerica methods

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