Method of separation of anthocyanins in red wines by HPLC

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Abstract
The selective and reproducible separation of anthocyanins is important not only from the analytical but also from the practical points of view, for judgment the origin of anthocyanins in products of the most frequently occurring cultures of Vitis vinifera.This work deals with the selection of the suitable conditions for the separation of anthocyanins in red wines by HPLC using gradient elution to determine the optimal pH of the mobil phase to improve the detection in the visible range and the selectivity of the column.In the works published up to now, tartaric acid, acetic acid, phosphoric acid and perchloric acid have been used in different systems to adjust the pH value, discussing the formation of a suitable elution strength and the aggressivity of the acids [1–5].