title: Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry.
abstract: 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.
authors.affiliation: Research and Development, Canandaigua Wine Company, 12667 Road 24, Madera, California 93639, USA. haibo.wang@cwine.com
authors.forename: Haibo
authors.initials: H
authors.lastname: Wang
authors.forename: Edward J
authors.initials: EJ
authors.lastname: Race
authors.forename: Anil J
authors.initials: AJ
authors.lastname: Shrikhande
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D013058:Mass Spectrometry / Q000379:methods*; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins