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Analysis of anthocyanins in red wine and fruit juice using MALDI-MS

Author:
Wang, J., Sporns, P.
Source:
Journal of agricultural and food chemistry 1999 v.47 no.5 pp. 2009-2015
ISSN:
0021-8561
Subject:
wines, fruit juices, cranberries, grape juice, fruit syrups, raspberries, mass spectrometry, anthocyanins, glucosides
Abstract:
Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) is a powerful new technique that will have a great impact on food analysis. This study is the first to demonstrate the applicability of MALDI-MS to perform both qualitative and quantitative analyses of anthocyanins in food. 2,4,6-Trihydroxyacetophenone (THAP) was found to be a good matrix for analysis of anthocyanins, with the best spot-to-spot repeatability. After a simple sample preparation, the presence of anthocyanins as cations with molecular masses was found in ratios expected from their fruit sources. Quantification of anthocyanins should be possible by choosing appropriate internal standards. MALDI-MS responses were linear, groups of chemically similar anthocyanins had similar responses, and addition of an internal standard had no effect on relative responses of the other anthocyanins.
Agid:
1371747