A1 Journal article – refereed
Liquid chromatography-tandem mass spectrometry reveals detailed chromatographic fingerprints of anthocyanins and anthocyanin adducts in red wine

List of Authors: Juuso Erik Laitila, Jussi Suvanto, Juha-Pekka Salminen
Publication year: 2019
Journal: Food Chemistry
Journal name in source: FOOD CHEMISTRY
Journal acronym: FOOD CHEM
Volume number: 294
Number of pages: 14
ISSN: 0308-8146

A method was developed with ultra-high performance liquid chromatography-tandem mass spectrometry for the qualitative and semi-quantitative analysis of anthocyanins and anthocyanin-derived adducts in red wine. The method utilized in-source collision induced dissociation in conjunction with multiple reaction monitoring to achieve group-specific detection of the targeted compound groups. The method detected quantification marker ions instead of intact molecules and, as a result, 2D chromatographic fingerprints were produced. Altogether we could detect 18 groups of wine polyphenols, including up to 50 individual monomeric pigments together with fingerprints of three different types oligomeric proanthocyanidin-malvidin adducts. Importantly, the method was able to separate small, medium-sized and large oligomeric adducts. The quantitative and qualitative function of the method was tested with 10 model wines. Ultimately, we were able to obtain a comprehensive picture of the main pigment composition of any model wine with only a single UPLC-MS/MS analysis.

Last updated on 2019-20-07 at 12:00