Utilization of capillary electrophoresis/mass spectrometry (CE/MSⁿ) for the study of anthocyanin dyes

Abstract

Hyphenation of capillary electrophoresis with electrospray ionization mass spectrometry was utilized for the monitoring of anthocyanins in wine and wine musts. CE/MS was performed in two electrolytes: 1) an acidic one (chloroacetate-ammonium, pH 2) and 2) a basic one with high selectivity towards derivatives containing vicinal hydroxy groups (borate-ammonium, pH 9). The setup of MS was optimized and the fragmentation of common anthocyanins was studied in detail. Attention was also focused on the fragmentation of anthocyanidin skeleton. The anthocyanidins substituted with hydroxy groups fragment via a cascade of neutral losses of water and carbon monoxide. Fragmentation of anthocyanidins containing a methoxy group on their B-ring starts with the cleavage of methane and/or methyl radical. The optimized method was utilized for the monitoring of changes in anthocyanin profile in red wines as well as the process of release of anthocyanins to wine must.

Effect of Storage Conditions on Various Parameters of Colour and the Anthocyanin Profile of Rosé Wines

“…Prior to μLC/MS, samples were purified and preconcentrated using SPE columns (Strata SDB-L, 200 mg/3 mL, Phenomenex, Torrance, CA, USA). The procedure for sample purification was based on the previously described procedure [21] and samples were enriched six times. After purification samples were stored in a freezer at −80 • C. Before carrying out the analysis, samples were dissolved in an appropriate amount of mobile phase A, briefly sonicated and centrifuged.…”

Recent advances in the application of capillary electromigration methods for food analysis

“…Anthocyanins are a group of plant polyphenols of interest to food industry due to their antioxidative and antimicrobial activity. The detection of these colored compounds in wine and wine musts has been investigated by CE-MS analysis [56] using two electrolytes: an acidic one (chloroacetate-ammonium, pH 2) and a basic one with high selectivity towards derivatives containing vicinal hydroxy groups (borate-ammonium, pH 9). The optimized methods allowed the identification and quantification of several anthocyanins in red wine and must demonstrating its utility for monitoring wine-production technology.…”

CE-MS in Forensic Sciences with Focus on Forensic Toxicology

“…Fragmentation of anthocyanidins containing a methoxy group on their B-ring starts with the cleavage of methane and/or methyl radical. The optimized method was utilized for monitoring changes in anthocyanin profile in red wines as well as the process of release of anthocyanins to wine must [148].…”