Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry

被引：180

作者：

Mateus, N

Silva, AMS

Santos-Buelga, C

Rivas-Gonzalo, JC

de Freitas, V

机构：

[1] Univ Porto, Ctr Invest Quim, Fac Ciencias, P-4169007 Oporto, Portugal

[2] Univ Aveiro, Dept Quim, P-3810193 Aveiro, Portugal

[3] Univ Salamanca, Fac Farm, Dept Quim Analit Nutr & Bromatol, E-37007 Salamanca, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 07期

关键词：

red wine; flavanol; aging; pigments; anthocyanins; NMR; mass spectrometry;

D O I：

10.1021/jf0111561

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Three newly formed Port wine pigments were isolated by Toyopearl HW-40(s) gel chromatography and semipreparative HPLC. Furthermore, the pigments were identified by mass spectrometry (LC/MS) and NMR techniques (1D and 2D). These anthocyanin-derived pigments showed UV-visible spectra different from those of the original grape anthocyanins. These pigments correspond to malvidin 3-glucoside linked through a vinyl bond to either (+)-catechin, (-)-epicatechin, or procyanidin dimer B3 [(+)-catechin-(+)-catechin]. NMR data of these pigments are reported for the first time.

引用

页码：2110 / 2116

页数：7

共 32 条

[1] Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines [J].