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Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry

Author:
Hayasaka, Y., Asenstorfer, R.E.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.4 pp. 756-761
ISSN:
0021-8561
Subject:
wines, anthocyanins, mass spectrometry, plant pigments, chemical structure
Abstract:
Red wine extracts were screened for potential wine pigments derived from anthocyanins, using a combination of nanoelectrospray tandem mass spectrometry techniques. Fourteen aglycons were considered to be of anthocyanidin origin on the basis of their MS/MS spectra. The proposed structures of the aglycons were anthocyanidin C-4 substituted with vinyl linkage between C-4 and the hydroxy group at C-5. The anthocyanidin derivatives identified in the wine extracts were vinyl, vinylmethyl, vinylformic acid, 4-vinylphenol, 4-vinylguaiacol, and vinylcatechin adducts of malvidin as well as vinylformic acid and 4-vinylphenol adducts of peonidin and petunidin. The presence of vinyl alcohol, 4-vinylcatechol, and 4-vinylsyringol adducts of malvidin was also proposed.
Agid:
1362812