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Compositional characterization study on high -molecular -mass polymeric polyphenols in red wines by chemical degradation

Author:
Suo, Hao, Tian, Ruochen, Li, Jing, Zhang, Shuting, Cui, Yan, Li, Lingxi, Sun, Baoshan
Source:
Food research international 2019 v.123 pp. 440-449
ISSN:
0963-9969
Subject:
amino acids, anthocyanins, chemical degradation, chemical structure, cinnamic acid, high performance liquid chromatography, hydrochloric acid, molecular weight, polymers, proanthocyanidins, protocatechuic acid, quercetin, red wines, sodium hydroxide, solid phase extraction, vanillic acid
Abstract:
High-molecular-mass polymeric polyphenols (HPPCs) is the major group of polyphenols in red wine. However, owing to the diversity and structural complexity, its compositional characterization remains a difficulty. In this study, purified high-molecular-mass polymeric polyphenols (PHPPCs) was isolated by solid phase extraction combined with semi-preparative HPLC from red wine. Different chemical degradation methods (NaOH, HCl and benzyl mercaptan degradation) were used to decompose the PHPPCs into low molecular weight fragments. The chemical structures of the degradation fragments were verified by HPLC/UPLC−DAD and HPLC-FT-ICR-MS. The results showed that three proanthocyanidins, five proanthocyanidins benzylthioether, quercetin and fifteen anthocyanins were detected by degradation in the presence of benzyl mercaptan. Nine bound phenolic acids were found by NaOH degradation and twelve bound amino acids were proved by HCl. Among these different fragments detected,delphinidin-3-O-glucoside pyruvic adduct, four acylated anthocyanins, four hydroxyphenyl pyranoanthocyanins, quercetin, protocatechuic acid, vanillic acid, and cinnamic acid were first found in the PHPPCs. For the first time amino acids as constitutive units of polymeric polyphenols in red wines were verified. Based on the degradation fragments, the possible compositional characterization of HPPCs in red wine was postulated.
Agid:
6394560