Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to red wine |
| |
Authors: | Degenhardt A Hofmann S Knapp H Winterhalter P |
| |
Institution: | Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, DE-38106 Braunschweig, Germany. |
| |
Abstract: | Red pigments were isolated from wine and grape-skin extracts using preparative high-speed countercurrent chromatography (HSCCC) and identified by NMR and MS techniques. Four solvent systems were developed in order to separate anthocyanins with different polarities. Malvidin-3-glucoside was the major component present in young red wines, and up to 500 mg of pure malvidin-3-glucoside could be obtained from a single bottle of a red wine. Other isolated pigments were the malvidin- and peonidin-3,5-diglucosides, as well as acetyl-, coumaroyl-, and caffeoyl-derivatives of anthocyanins. Furthermore, condensed red wine pigments formed from malvidin-3-glucoside (vitisin A and acetylvitisin A) were isolated on a preparative scale. Isolated compounds were used as standards for quantification of anthocyanins in a range of red wines. The "color activity concept" was applied to red wine, and visual detection thresholds were determined for some of the isolated anthocyanins. Mono-glucosides were found to exhibit lower visual detection thresholds than di-glucosides and acylated anthocyanins. |
| |
Keywords: | |
本文献已被 PubMed 等数据库收录! |
|