Screening for Potential Pigments Derived from Anthocyanins in Red Wine Using Nanoelectrospray Tandem Mass Spectrometry
- 8 January 2002
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 50 (4) , 756-761
- https://doi.org/10.1021/jf010943v
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. Keywords: Wine pigments; anthocyanins; electrospray; nanoelectrospray; tandem mass spectrometry (MS/MS)Keywords
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