Identification of Anthocyanin-Flavanol Pigments in Red Wines by NMR and Mass Spectrometry

Three newly formed Port wine pigments were isolated by Toyopearl HW-40(s) gel chromatography and semipreparative HPLC. Furthermore, the pigments were identified by mass spectrometry (LC/MS) and NMR techniques (1D and 2D). These anthocyanin-derived pigments showed UV−visible spectra different from th...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-03, Vol.50 (7), p.2110-2116
Main Authors: Mateus, Nuno, Silva, Artur M. S, Santos-Buelga, Celestino, Rivas-Gonzalo, Julian C, de Freitas, Victor
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Anthocyanins - chemistry
Biflavonoids
Biological and medical sciences
Catechin - chemistry
Fermented food industries
Flavonoids - analysis
Flavonols
Food industries
Fundamental and applied biological sciences. Psychology
Glucosides
Magnetic Resonance Spectroscopy
Mass Spectrometry
Pigments, Biological - analysis
Pigments, Biological - chemistry
Proanthocyanidins
Vitis - chemistry
Wine - analysis
Wines and vinegars
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Summary:Three newly formed Port wine pigments were isolated by Toyopearl HW-40(s) gel chromatography and semipreparative HPLC. Furthermore, the pigments were identified by mass spectrometry (LC/MS) and NMR techniques (1D and 2D). These anthocyanin-derived pigments showed UV−visible spectra different from those of the original grape anthocyanins. These pigments correspond to malvidin 3-glucoside linked through a vinyl bond to either (+)-catechin, (−)-epicatechin, or procyanidin dimer B3 [(+)-catechin-(+)-catechin]. NMR data of these pigments are reported for the first time. Keywords: Red wine; flavanol; aging; pigments; anthocyanins; NMR; mass spectrometry
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0111561