Table 2
Mobile phase gradient used to obtain high-pressure liquid chromatography chemical fingerprint of the grape extract.
Minutes
Phase A
1
Phase B
1
0
85
15
30
65
35
32
0
100
40
0
100
41
85
15
45
85
15
Phase A: distilled water/trifluoroacetic acid 5.10%; phase B: acetonitrile 65%/trifluoroactic acid 5.10%. HPLC was achieved using column SBC18 (250 X 4.6mm) at 25°C.