Table 2 Mobile phase gradient used to obtain high-pressure liquid chromatography chemical fingerprint of the grape extract.
| Minutes |
Phase A1 |
Phase B1 |
|---|
| 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.
