Table 5.

The recovery of 12 compounds from red wine (n = 3).

Analytes	Original (μg)	Spiked (μg)	Found (μg)	Recovery (%)	RSD (%)
gallic acid	29.34	20.00	45.81	99.8	1.8
		40.00	68.85	97.0	1.4
		60.00	89.14	99.8	1.0
coumalic acid	9.724	6.030	14.65	87.8	4.1
		12.06	21.19	95.1	2.2
		18.09	26.77	86.7	3.1
protocatechuic acid	3.298	1.005	3.720	83.4	4.3
		2.010	4.864	90.6	2.5
		3.015	6.338	98.4	1.4
proanthocyanidin B1	9.027	6.000	14.01	89.7	4.0
		12.00	21.58	103.6	2.3
		18.00	26.27	94.1	2.1
catechin	11.43	3.000	14.15	97.7	3.6
		6.000	17.50	100.1	0.7
		9.000	20.61	100.0	0.3
caffeic acid	6.539	2.972	9.33	96.3	3.4
		5.945	13.14	105.0	2.1
		8.918	15.26	98.9	1.0
syringic acid	6.204	2.973	8.97	97.7	3.4
		5.945	12.08	97.5	3.2
		8.918	14.95	101.7	1.8
epicatechin	3.922	3030	6.932	101.2	1.6
		6.060	10.04	101.9	0.7
		9.090	13.18	105.9	1.4
p-coumaric acid	4.473	3.015	7.590	105.6	3.6
		6.030	10.15	92.5	1.1
		9.045	13.78	100.6	0.6
isoquercitrin	8.802	4.040	12.75	98.1	3.2
		8.080	16.75	98.8	2.1
		12.12	20.64	98.8	1.9
isorhamnetin-3-O-glucoside	3.144	0.9900	4.053	98.1	1.1
		1.980	5.123	97.4	2.6
		2.970	6.019	102.1	2.4
quercetin	3.146	1.966	4.928	95.5	1.6
		3.933	6.950	96.7	1.3
		5.899	8.82	92.2	4.1