Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography

被引：76

作者：

Sun, Baoshan ^{[1
]}

Leandro, M. Conceicao

de Freitas, Victor

Spranger, M. Isabel

机构：

[1] Inst Nacl Invest Agr & Pescas, Estac Vitivinicola Nacl, P-2565191 Dois Portos, Portugal

[2] Univ Porto, Fac Ciencias, Dept Quim, Ctr Invest, P-4169007 Oporto, Portugal

来源：

JOURNAL OF CHROMATOGRAPHY A | 2006年 / 1128卷 / 1-2期

关键词：

polyphenols; red wine; fractionation; HPLC-ESI-MS; multi-stage MS fragmentation;

D O I：

10.1016/j.chroma.2006.06.026

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A systematic method for separation of aged red wine polyphenols into various distinct fractions using combined techniques of solid-phase extraction and liquid chromatography was proposed. The aged red wine polyphenols were separated into various distinct fractions including phenolic acid fraction, monomer flavanol fraction, oligomer procyanidin fraction, anthocyanin and its pyruvic acid derivative fraction, free or non-colored proanthocyanidin fraction, fraction of direct condensation products between anthocyanins and proanthocyanidins and fraction of other pigmented complexes. The phenolic composition of each fraction was verified by HPLC with diode array detection (HPLC-DAD), thiolysis, vanillin assay, HPLC coupled with electrospray ionization mass spectrometry (HPLC-ESI-MS) and multi-stage MS fragment analysis. For the first time, anthocyanins and their pyruvic derivatives were separated from other phenolic compounds, while free or non-pigmented polymer proanthocyanidins from other pigmented complexes. The fractionation method would be of particular interest in further studying the detailed composition of polymeric polyphenols in red wine. (c) 2006 Elsevier B.V. All rights reserved.

引用

页码：27 / 38

页数：12

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