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A comparison of the hplc, mass spectra, and acid degradation of theafulvins from black tea and proanthocyanidin polymers from wine and cider
Author(s) -
Bailey R G,
Nursten H E,
McDowell I
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740640213
Subject(s) - wine , proanthocyanidin , chemistry , polymer , chromatography , high performance liquid chromatography , mass spectrum , degradation (telecommunications) , fraction (chemistry) , polyphenol , mass spectrometry , organic chemistry , food science , antioxidant , computer science , telecommunications
The HPLC chromatograms, mass spectra, and acid degradation of a theafulvin fraction (a fraction of polymeric thearubigins) and proanthocyanidin polymers from cider and wine were compared. The cider, wine, and theafulvin fractions ran as broad bands on a Hamilton PRP‐1 column. The cider and wine polymers gave positive‐ion FAB spectra characteristic of proanthocyanidin polymers, but the theafulvins gave low‐molecular‐mass flavanol fragments only. The cider and wine polymers gave cyanidin on acid degradation, the reaction products being analysed by HPLC on a Hamilton PRP‐1 column. The theafulvins gave mainly material that ran close to the void volume of the HPLC column. These experiments provided support for previous conclusions, that the theafulvins are flavanol polymers with different intermonomer linkages to the proanthocyanidin polymers.