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A Method for the Detection of Red Wine Adulteration with Blackrice Pigment |
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Abstract: The main anthocyanin of Blackrice pigments was analysed by HPLC, and the method of detection of red wine adulteration with Blackrice pigments was established. HPLC analysis: Chromatographic condition was RP-C18 column, pH 1.6 in mobilephases, binary solvent delivery gradient elution, and UV-Vis detection was used at 518 nm. The result showed the main anthocyanin of Blackrice pigments was Cyanindin-3-glucoside. An enhanced peak from additional Cyanindin-3-glucoside was fond in red wine adulteration with Blackrice pigments, due to Cyanindin-3-glucoside from Blackrice pigments, and wine adulteration with Blackrice pigment could be detected using this peak. This detecting method is simple, accurate, illustrative, and with high practicability.
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Received: 18 August 2008
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