Hydrolysis acid, anthocyanin analysis

Just as with anthocyanin analysis, the advent of HPLC/mass spectrometer coupling made it possible to avoid acid hydrolysis for flavonoid identification. Maata... 

Hydrolysis of anthocyanins to yield anthocyanidins might be another important step during analysis. Hydrolysis is either accomplished by acidic hydrolysis of crude or purified extracts or by one-step extraction/hydrolysis protocols. 

However, due to the artifacts resulting from oxidation, hydrolysis of esters or ethers, or isomerization of phenolics during pretreatment of wines, as well as due to the low recovery rates of some phenolics, analysis of wine phenolics via direct injection of the filtered wine into the chromatographic column is often selected (80,82-84). For the red wine and musts (80), which were injected directly into the HPLC without sample preparation, a ternary-gradient system was often employed for phenolic compounds. Twenty-two phenolic compounds, including 10 anthocyanins, were analyzed from red wine. The separation of cinnamic acid derivatives (313 nm),... 

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