Liquid chromatography-tandem mass spectrometry reveals detailed chromatographic fingerprints of anthocyanins and anthocyanin adducts in red wine

: Juuso Erik Laitila, Jussi Suvanto, Juha-Pekka Salminen

Publisher: ELSEVIER SCI LTD

: 2019

: Food Chemistry

: FOOD CHEMISTRY

: FOOD CHEM

: 294

: 138

: 151

: 14

: 0308-8146

DOI: https://doi.org/10.1016/j.foodchem.2019.02.136

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.