Determination of anthocyanins in wine

Because of their considerable impact on the quality of wine, anthocyanins have been intensively investigated in wines using a wide variety of HPLC techniques [228], RP-HPLC was 

The optimum conditions for the MS detection of anthocyanin derivatives have also been intensively studied. Grape skin extract was prepared by macerating skins with methanol-formic acid (95 5) for three days changing the extracting agent each day. The combined extracts were evaporated and diluted with water. RP-HPLC measurements were carried out in an ODS column (150 X 4.6 mm i.d. particle size 5 /an) at 30°C. The solvents were water-formic acid (90 10, v/v, A) and methanol-water-formic acid (45 45 10, v/v, B). The gradient was from 35 to 95 per cent B in 20 min to 100 per cent B in 5 min final hold 

PROCYANIDINS ANALYTICAL CHARACTERISTICS AND CONCENTRATION IN SIX FRENCH WHITE WINES 

The flow rate was 0.8 ml/min. DAD detection ranged from 240-600 nm. APCI and ESI were employed in both positive and negative ionization modes. ESI conditions were nebulizer pressure, 380 Pa drying gas flow and temperature 10 l/min and 350°C, and Vcap 4 000 V. APCI conditions were carrier gas flow, 3 l/min corona discharge needle, 5 000 V at 90°C. Typical chromatograms are shown in Fig. 2.97. The chromatograms illustrate the 

ANTHOCYANIN COMPOUNDS DETECTED IN VARIOUS SKIN EXTRACTS AND WINESa 

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Saenz-Lopez, R., Fernandez-Zurbano, R, and Tena, M. T., Development and validation of a capillary zone electrophoresis method for the quantitative determination of anthocyanins in wine, J. Chromatogr. A, 990, 247, 2003. 

Korenman, I. M. Method of organic compounds determination. Photometric analysis. M. (1970). De Villiers, A., Vanhoenacker, G., Majek, R, and Sondra, P. Determination of anthocyanins in wine by direct injection liquid Chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis. J. Chromat.A., 1054 194-204 (2004). 

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