title: Preparative isolation of anthocyanins by high-speed countercurrent chromatography and application of the color activity concept to red wine.
abstract: Red pigments were isolated from wine and grape-skin extracts using preparative high-speed countercurrent chromatography (HSCCC) and identified by NMR and MS techniques. Four solvent systems were developed in order to separate anthocyanins with different polarities. Malvidin-3-glucoside was the major component present in young red wines, and up to 500 mg of pure malvidin-3-glucoside could be obtained from a single bottle of a red wine. Other isolated pigments were the malvidin- and peonidin-3,5-diglucosides, as well as acetyl-, coumaroyl-, and caffeoyl-derivatives of anthocyanins. Furthermore, condensed red wine pigments formed from malvidin-3-glucoside (vitisin A and acetylvitisin A) were isolated on a preparative scale. Isolated compounds were used as standards for quantification of anthocyanins in a range of red wines. The "color activity concept" was applied to red wine, and visual detection thresholds were determined for some of the isolated anthocyanins. Mono-glucosides were found to exhibit lower visual detection thresholds than di-glucosides and acylated anthocyanins.
authors: Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, DE-38106 Braunschweig, Germany.
authors: A
authors: A
authors: Degenhardt
authors: S
authors: S
authors: Hofmann
authors: H
authors: H
authors: Knapp
authors: P
authors: P
authors: Winterhalter
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D002845:Chromatography; D003116:Color; D005960:Glucosides; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D005960:Glucosides; C458419:malvidin-3-glucoside