Separation of Structurally Related Anthocyanins by MEKC |
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Authors: | P Bednar AV Tomassi C Presutti M Pavlikova K Lemr S Fanali |
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Institution: | (1) Department of Analytical Chemistry, Palacky University, Trida Svobody 8, 77146 Olomouc, Czech Republic;(2) Istituto di Metodologie Chimiche, C.N.R., Area della Ricerca di Roma, 10, 00016, Monterotondo Scalo, Roma, Italy |
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Abstract: | Summary A method based on micellar electrokinetic chromatography has been developed for the simultaneous separation of six anthocyanins (malvidin-3,5-diglucoside, malvidin-3-glucoside, malvidin-3-galactoside, pelargonidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-galactoside). Optimum selectivity was achieved in the buffer 30 mM phosphate + 400 mM borate-TRIS, pH=7.0 supported with 50 mM sodium dodecylsulphate. High content of borate was essential mainly for the separation of diastereomeric pair malvidin-3-glucoside-malvidin-3-galactoside. The calibration dependencies exhibit good linearity in the ranges of concentration 10–100 g mL–1 for diglycosylated and 25–100 g mL–1 for monoglycosylated derivatives (R2 = 0.9711–0.9989). The optimized method was applied to a sample of wine grape skin extract. Malvidin-3-glucoside was identified as main anthocyanin colorant in this sample. |
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Keywords: | Capillary electrophoresis Micellar electrokinetic chromatography Colorants in plants and food Anthocyanin in grapes and wine |
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