Separation of pyranoanthocyanins from red wine by column chromatography
[EN]With the aim of monitoring the formation of anthocyanin-derived pigments and contributing to the study of their chromatic properties, stability and relative contribution to the colour of red wines, a method for fractionation of the colouring material was set up. The method was based on the disti...
| Authors: | , , , |
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| Format: | article |
| Publication Date: | 2004 |
| Country: | España |
| Institution: | Universidad de Salamanca (USAL) |
| Repository: | GREDOS. Repositorio Institucional de la Universidad de Salamanca |
| OAI Identifier: | oai:gredos.usal.es:10366/137391 |
| Online Access: | http://hdl.handle.net/10366/137391 |
| Access Level: | Open access |
| Keyword: | Anthocyanin-derived pigments Physical chemistry Wine colour Size exclusion chromatography Liquid chromatography-mass spectrometry |
| Summary: | [EN]With the aim of monitoring the formation of anthocyanin-derived pigments and contributing to the study of their chromatic properties, stability and relative contribution to the colour of red wines, a method for fractionation of the colouring material was set up. The method was based on the distinct reactivity of the different pigment families towards bisulfite (hydrogen sulfite). The wine, acidified and bleached with NaHSO3, was placed in a Toyopearl® HW-40(s) gel column and submitted to elution with ethanol. Two fractions with different pigment compositions were collected and analysed by liquid chromatographay diode array detection-mass spectrometry. Compounds present in each fraction were identified according to their UV-visible and MSn mass spectra, showing that the first one was mostly constituted of pyranoanthocyanins, whereas the second basically contained anthocyanins and anthocyanin-flavanol condensation products. A large variety of new pigments were detected, some of which had not been previously reported in red wines, as far as we know. Characteristic MS2 and MS3 fragmentation patterns were observed within each family of compounds, which could be further applied for characterisation of unknown pigments in other wines. |
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