Utilization of capillary electrophoresis/mass spectrometry (CE/MSn) for the study of anthocyanin dyes

• Published in: Journal of separation science 2005-08, Vol.28 (12), p.1291-1299
• Main Authors: Bednář, Petr, Papoušková, Barbora, Müller, Lukáš, Barták, Petr, Stávek, Jan, Pavloušek, Pavel, Lemr, Karel
• Format: Article
• Language: English
• Subjects: Anthocyanin; Anthocyanins - isolation & purification; Biological and medical sciences; Capillary electrophoresis; CE/MS; Electrophoresis, Capillary - methods; Fermented food industries; Food Analysis - methods; Food industries; Fundamental and applied biological sciences. Psychology; Mass spectrometry; Pigments, Biological - isolation & purification; Spectrometry, Mass, Electrospray Ionization - methods; Wine; Wine - analysis; Wines and vinegars
• ISSN: 1615-9306; 1615-9314
• DOI: 10.1002/jssc.200500071

Hyphenation of capillary electrophoresis with electrospray ionization mass spectrometry was utilized for the monitoring of anthocyanins in wine and wine musts. CE/MS was performed in two electrolytes: 1) an acidic one (chloroacetate‐ammonium, pH 2) and 2) a basic one with high selectivity towards derivatives containing vicinal hydroxy groups (borate‐ammonium, pH 9). The setup of MS was optimized and the fragmentation of common anthocyanins was studied in detail. Attention was also focused on the fragmentation of anthocyanidin skeleton. The anthocyanidins substituted with hydroxy groups fragment via a cascade of neutral losses of water and carbon monoxide. Fragmentation of anthocyanidins containing a methoxy group on their B‐ring starts with the cleavage of methane and/or methyl radical. The optimized method was utilized for the monitoring of changes in anthocyanin profile in red wines as well as the process of release of anthocyanins to wine must.