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Utilization of capillary electrophoresis/mass spectrometry (CE/MS n ) for the study of anthocyanin dyes
Author(s) -
Bednář Petr,
Papoušková Barbora,
Müller Lukáš,
Barták Petr,
Stávek Jan,
Pavloušek Pavel,
Lemr Karel
Publication year - 2005
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.200500071
Subject(s) - chemistry , anthocyanidins , anthocyanin , wine , capillary electrophoresis , anthocyanidin , mass spectrometry , chromatography , electrospray ionization , organic chemistry , flavonoid , food science , antioxidant
Hyphenation of capillary electrophoresis with electrospray ionization mass spectrometry was utilized for the monitoring of anthocyanins in wine and wine musts. CE/MS was performed in two electrolytes: 1) an acidic one (chloroacetate‐ammonium, pH 2) and 2) a basic one with high selectivity towards derivatives containing vicinal hydroxy groups (borate‐ammonium, pH 9). The setup of MS was optimized and the fragmentation of common anthocyanins was studied in detail. Attention was also focused on the fragmentation of anthocyanidin skeleton. The anthocyanidins substituted with hydroxy groups fragment via a cascade of neutral losses of water and carbon monoxide. Fragmentation of anthocyanidins containing a methoxy group on their B‐ring starts with the cleavage of methane and/or methyl radical. The optimized method was utilized for the monitoring of changes in anthocyanin profile in red wines as well as the process of release of anthocyanins to wine must.