ANALYSIS OF OLD BRANDY AND OAK EXTRACTS BY CAPILLARY ELECTROPHORESIS

Polyphenolic compounds in spirits and ethanolic oak extracts were stud ied by capillary electrophoresis and results compared with reversed-ph ase HPLC analysis. Different conditions of analysis were tried in orde r to set up the best separation conditions, and reproducibility of the migration times was studied with standard mixtures and tested for sam ples. Compounds usually studied in these samples were well separated w ith 0.1 M berate buffer with 5% ethanol, pH 9.2. Calibration curves (2 .5-50 ppm) were established for some standard compounds. Capillary ele ctrophoresis is a simple and useful method for the analysis of oak ext racts and old brandies.