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Analysis of grape and wine anthocyanins by HPLC-MS.
J Agric Food Chem. 2003 Sep 10; 51(19):5622-9.JA

Abstract

The development and application of valuable analytical tools suitable for the varietal authentication of premium red wines are matters of interest in order to avoid fraud. In this study, an HPLC-MS procedure has been developed using trifluoroacetic acid as an acid modifier in the mobile phase. This method may be used as a routine method using UV-vis detection and allows the simultaneous analysis of the structural features of anthocyanins by MS under the same chromatographic conditions. Twenty different anthocyanins have been detected in 19 different samples of both grape extracts and wines. Cis and trans isomers of p-coumaryl derivatives have been identified for the first time. Important qualitative and quantitative differences among cultivars have been detected.

Authors+Show Affiliations

García-Beneytez E
Departamento de Química Agrícola, Geología y Geoquímica, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Cabello F
No affiliation info available
Revilla E
No affiliation info available

MeSH

AnthocyaninsChromatography, High Pressure LiquidFruitMass SpectrometryVitisWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12952411

Citation

García-Beneytez, Eva, et al. "Analysis of Grape and Wine Anthocyanins By HPLC-MS." Journal of Agricultural and Food Chemistry, vol. 51, no. 19, 2003, pp. 5622-9.
García-Beneytez E, Cabello F, Revilla E. Analysis of grape and wine anthocyanins by HPLC-MS. J Agric Food Chem. 2003;51(19):5622-9.
García-Beneytez, E., Cabello, F., & Revilla, E. (2003). Analysis of grape and wine anthocyanins by HPLC-MS. Journal of Agricultural and Food Chemistry, 51(19), 5622-9.
García-Beneytez E, Cabello F, Revilla E. Analysis of Grape and Wine Anthocyanins By HPLC-MS. J Agric Food Chem. 2003 Sep 10;51(19):5622-9. PubMed PMID: 12952411.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of grape and wine anthocyanins by HPLC-MS. AU - García-Beneytez,Eva, AU - Cabello,Félix, AU - Revilla,Eugenio, PY - 2003/9/4/pubmed PY - 2003/11/13/medline PY - 2003/9/4/entrez SP - 5622 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 19 N2 - The development and application of valuable analytical tools suitable for the varietal authentication of premium red wines are matters of interest in order to avoid fraud. In this study, an HPLC-MS procedure has been developed using trifluoroacetic acid as an acid modifier in the mobile phase. This method may be used as a routine method using UV-vis detection and allows the simultaneous analysis of the structural features of anthocyanins by MS under the same chromatographic conditions. Twenty different anthocyanins have been detected in 19 different samples of both grape extracts and wines. Cis and trans isomers of p-coumaryl derivatives have been identified for the first time. Important qualitative and quantitative differences among cultivars have been detected. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12952411/Analysis_of_grape_and_wine_anthocyanins_by_HPLC_MS_ DB - PRIME DP - Unbound Medicine ER -