Method of separation of anthocyanins in red wines by HPLC

Drdák, M.; Daučík, Pavol; Šimko, Peter; Karovičová, Jolana; Rajniakova, A.

doi:10.1002/food.19920360415

Cited by 7 publications

(5 citation statements)

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“…The technique is nondestructive and, therefore, separated peaks are readily collected for subsequent analyses. With appropriate selection of eluent, column type and length, flow rate and temperature, HPLC can be used to resolve and quantitate microgram quantities of anthocyanin without the need for preliminary purification of extracts [351][352][353][354][355]. A major application of HPLC is, therefore, the simultaneous qualitative and quantitative analysis of anthocyanins [356].…”

Section: Purificationmentioning

confidence: 99%

Natural Food Colorants

1996

111

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Preface to the second editionIn this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first.It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience.

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Section: Purificationmentioning

confidence: 99%

Natural Food Colorants

1996

111

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Section: Resilts and Discussionmentioning

confidence: 99%

“…The method of separation of anthocyanins with addition of alkylamines and the previous recommended method for separation using gradient elution [7] have been compared. This comparison was made on the basis of the time analysis, separation efficiency (selectivity, differentiation factor, capacity factor) and reproducibility of the gradient.…”

Section: Resilts and Discussionmentioning

confidence: 99%

“…Fig. 1 shows the chromatographic record for the analysis of anthocyanins in the Cabernet Sauvignon wine with the identified peaks (1) delphidin-3-glucoside, (2) cyanidin-3-glucoside, (3) petunidin-3-glucoside, (4) peonidin-3-glucoside, ( 5 ) malvidin-3-glucoside, (6) unidentified, (7) delphidin-3-glucoside acetate, (8) cyanidin-3-glucoside acetate, (9) petunidin-3-glucoside acetate, (10) peonidin-3-glucoside acetate, (1 1) malvidin-3-glucoside acetate, (12) delphidin-3-glucoside p-coumarate, (13) peonidin-3-glucoside p-coumarate and (14) malvidin-3-glucoside p-coumarate.The method of separation of anthocyanins with addition of alkylamines and the previous recommended method for separation using gradient elution [7] have been compared. This comparison was made on the basis of the time analysis, separation efficiency (selectivity, differentiation factor, capacity factor) and reproducibility of the gradient.…”

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Analysis of anthocyanins in red wine by HPLC using alkylamines

Drdák

Daučík

Karovičová

et al. 1992

Nahrung

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Red wine represents a complicated system of phenolic compounds which give typical properties to individual varieties. Anthocyanin pigments represent a determinant group and therefore special attention is given to its analysis. The separation in an acceptable time, the selective separation with a typical gaussian curve and the reproducibility are still a problem.Fundamental works regarding the analysis of flavonoids and anthocyanin pigments by HPLC are the isocratic methods using 10% HCOOH in a 50% methanol-water solution [l, 21. In further works, different mobile phases at isocratic and gradient elution for the production and control of wine [3-51 or for comparison of the recommended methods of analysis [6] have been used. Material and methods Samples Resilts and discussionThe problem was solved by determining the optimal composition of the mobile phase in the planned experiment with isocratic solution, in which 3 variables, x1 (from 35 to 65.5% vol of methanol in water), x p (from 0.02 to 0.3 mol . I-' HCIOl in water) and xg (from 0.02 to 0.2 ml . I-' alkylamine in water) have been studied. Diethylamine, butylamine, triethylamine, hexylamine and octylamine have been used as alkylamines. As an example, for butylamine the optimal composition of the mobile phase was x1 = 35%, x2 = 0.16 mol 'l-', x3 = 0.122 mol . I-'. All the alkylamines speed up the elution in different grade, however, the necessary separation of anthocyanins was not reached. With the adjustment of the concentration of methanol, it is possible to adjust the elution strength, but it was necessary to analyse with gradient elution. The solution A (10.5% vol methanol) and B (90% vol methanol) have been used for the gradient program. In both solutions the concentration of HCIO, and butylamine was 0.16 mol . I-' and 0.122 mol . I -', respectively. The type of gradient was set to be 25% B at the beginning and 51% B at the end. Fig. 1 shows the chromatographic record for the analysis of anthocyanins in the Cabernet Sauvignon wine with the identified peaks (1) delphidin-3-glucoside, (2) cyanidin-3-glucoside, (3) petunidin-3-glucoside, (4) peonidin-3-glucoside, ( 5 ) malvidin-3-glucoside, (6) unidentified, (7) delphidin-3-glucoside acetate, (8) cyanidin-3-glucoside acetate, (9) petunidin-3-glucoside acetate, (10) peonidin-3-glucoside acetate, (1 1) malvidin-3-glucoside acetate, (12) delphidin-3-glucoside p-coumarate, (13) peonidin-3-glucoside p-coumarate and (14) malvidin-3-glucoside p-coumarate.The method of separation of anthocyanins with addition of alkylamines and the previous recommended method for separation using gradient elution [7] have been compared. This comparison was made on the basis of the time analysis, separation efficiency (selectivity, differentiation factor, capacity factor) and reproducibility of the gradient. For instance the time of analysis was shortened

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“…All samples were clarified by filtration and centrifugation before the measurements. Anthocyanins were separated by LC 10AD Shimadzu Liquid Chromatogram with SPD-M10 AVP diode array detector under the following analysis conditions: column: Biosphere SIC 18, 150 mm × 4.6 mm, wavelength 520 nm (DRDÁK 1992). Helios α and δ spectrophotometers were used for measuring of A 520 .…”

Section: Methodsmentioning

confidence: 99%

Comparison of some commercial pectic enzyme preparations applicable in wine technology

Capounova¹,

Drdák²

2002

Czech J. Food Sci.

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The enzyme preparations in current commercial cans contain diverse amounts of cellulytic, β-glykosidic, proteolytic and other species of enzymes apart from the main pectic enzymes that split pectic compounds. For the production of these enzymes mainly a fungus line of Aspergillum is used. The enzymes are released into the production medium and are further purified and concentrated (RE-XOVÁ-BENKOVÁ 1976). The preparations can be bought in the solid or liquid form.Pectins are present in tissues of all higher plants and differ in composition. The plant tissues are formed by cells which are separated by wall cells, contrary to the animal cells. Pectin is present as intercellular putty and together with hemicellulose forms a part of the wall. Pectin belongs to the group of polysaccharides. To the main polysaccharide chains other shorter or longer, straight or branched, saccharide chains are attached.The pectic enzymes are able to split those chains and saccharidic bonds between the chains (WHITAKER 1984; ANONYM 1989). The release of red grape pigments and aroma compounds can thus be quicker. The pectin, due to its structure, acts further as a stabiliser of cloudy stuffs and retards the speed of settling and filtration. The quantity of pectin in fruits depends on many factors, especially on the species of fruit and the stage of maturity. 0.2 to 3% pectin can be found in ripe wine grape. The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant cells and can be faster released by the action of pectic enzymes. Moreover, they shorten the time of maceration, settling, and filtration. The results of our experiments gives a comparison of the efficiency of preparations applicable in wine technology. The best preparation was Trenolin Rot followed by Vinozym G that could shorten the time of prefermentation to about 3 days thanks to a more intensive extraction of red grape pigments. By using the enzyme preparations Gammapect AWP and Ovopres, the time of filtration was ten times shorter. Compared to the control sample, the speed of desliming was threefold and twofold faster, respectively, for Gammapect AWP and Gammapect W2L. Comparison of some Commercial Pectic Enzyme Preparations Applicable in Wine Technology

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Method of separation of anthocyanins in red wines by HPLC

Cited by 7 publications

References 4 publications

Natural Food Colorants

Natural Food Colorants

Analysis of anthocyanins in red wine by HPLC using alkylamines

Comparison of some commercial pectic enzyme preparations applicable in wine technology

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