A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines.
To develop a reliable and accurate method for the identification of anthocyanins and their subsequent derivatives formed during red grape fermentation and wine maturation.



By using a Poroshell 120 EC-C18 column in a high-performance liquid chromatography/triple-quadrupole tandem mass spectrometry (HPLC/QqQ-MS/MS) system, combined with multiple reaction monitoring (MRM), it was possible to establish and validate a method for the determination of anthocyanin and a range of complex reaction products. A selected range of six 3-O-glucosidic anthocyanins were used as standards. A database was established from these results. Then various red wines were examined and quantified by this method.



With the range of accuracy and precision being 86.97-111.39% and 0.09-4.32%, respectively, the HPLC/QqQ-MS/MS method was found to be a reliable method for anthocyanin detection. By using this HPLC/QqQ-MS/MS method combined with the inclusive database, accurate identification of 95 anthocyanin compounds of different families from various wine samples was systematically achieved in 29 min.



By combining this analytical system with an inclusive database, it was possible to determine a wide range of anthocyanins and related complex derivatives for the first time. We consider that it should be possible to extend this method further to include more complex anthocyanins, and to other complex compounds. Copyright © 2016 John Wiley & Sons, Ltd.
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Si-Yu
SY
Li
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Fei
F
He
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.|Department of Food Science and Engineering, School of Biological Science & Technology, Beijing Forestry University, Beijing, 100083, China.
Bao-Qing
BQ
Zhu
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Ran-Ran
RR
Xing
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.|Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, 4442, New Zealand.
Malcolm J
MJ
Reeves
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
Chang-Qing
CQ
Duan