English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Open

Presents the pdf analysis as premium feature

PDF Analysis

Insights

Presents the summarisation as premium feature

Summarisation

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

A reversed-phase ion-pair chromatographic method has been developed for the separation of anthocyanins from red wines. Separation of anthocyanin monoglucosides can be achieved with a gradient mode elution using tetrabutylammonium hydrogen sulfate as a counter-ion, phosphoric acid, and methanol—acetonitrile—water in the mobile phase (pH = 2). This technique allows a relatively fast separation and identification of different anthocyanins in one run without prior treatment of the wine or derivatization of the compounds; it also avoids both the use of low pH (below 2) and, consequently, the degradation of the column. The order of elution of anthocyanin monoglucosides does not change in this mode of chromatography; they elute in the order of their polarity, as is typical in reversed-phase chromatography (delphinidin, cyanidin, petunidin, peonidin, and malvidin monoglucoside). Therefore, this characteristic profile is useful for the identification of anthocyanins of  Vitis vinifera  in red wines.

Reversed-Phase Ion-Pair Chromatography of Anthocyanins in Red Wines