Characterization of Anthocyanins in Grape Juices by Ion Trap Liquid Chromatography−Mass Spectrometry

A reverse phase HPLC and electrospray interface with ion trap mass spectrometer method was developed for the characterization of anthocyanins in Concord, Rubired, and Salvador grape juices. Rubired and Salvador grapes are hybrids from Vitis vinifera and Vitis rupestris. Concord grape is a grape from...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-03, Vol.51 (7), p.1839-1844
Main Authors: Wang, Haibo, Race, Edward J, Shrikhande, Anil J
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Beverages - analysis
Biological and medical sciences
Chromatography, High Pressure Liquid - methods
cyanidin
delphinidin
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
glucosides
grape juice
grapes
high performance liquid chromatography
hybrids
malvidin
mass spectrometry
Mass Spectrometry - methods
Methods of analysis, processing and quality control, regulation, standards
pelargonidin
petunidin
spectrometers
Vitis - chemistry
Vitis labrusca
Vitis rupestris
Vitis vinifera
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Summary:A reverse phase HPLC and electrospray interface with ion trap mass spectrometer method was developed for the characterization of anthocyanins in Concord, Rubired, and Salvador grape juices. Rubired and Salvador grapes are hybrids from Vitis vinifera and Vitis rupestris. Concord grape is a grape from the native American cultivar Vitis labrusca. Individual anthocyanins in these three varieties were identified on the basis of UV−vis and MS spectra and further elucidated by MS/MS spectra. Anthocyanins in Salvador and Concord grapes were 3-O-glucosides, 3-O-(6‘ ‘-O-p-coumaroyl)glucosides, 3-O-(6‘ ‘-O-p-acetyl)glucosides, 3,5-O-diglucosides, and 3-O-(6‘ ‘-O-p-coumaroyl)-5-O-diglucosides of delphinidin, cyanidin, petunidin, peonidin, and malvidin. Vitisin B was detected in Salvador grape juice. Anthocyanins in Rubired grape juice were primarily anthocyanin diglucosides:  peonidin 3,5-O-diglucoside, malvidin 3,5-O-diglucoside, peonidin 3-O-(6‘ ‘-O-p-coumaroyl)-5-O-diglucoside, and malvidin 3-O-(6‘ ‘-O-p-coumaroyl)-5-O-diglucoside are the four major anthocyanins. The presence of pelargonidin 3-O-glucoside, not previously reported, has been established for the first time in all three juices. Keywords: LC-MS/MS; Concord; Salvador; Rubired; grape juice; Vitis vinifera; V. rupestris; V. labrusca; anthocyanin; pelargonidin 3-O-glucoside
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0260747