Identification of anthocyanins in wines by liquid chromatography, liquid chromatography-mass spectrometry and nuclear magnetic resonance |
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Authors: | Iztok Jo?e Ko&scaron ir,Brigita Lapornik,Alenka Golc Wondra,Jurkica Kidri? |
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Affiliation: | a National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana, Slovenia b Slovenian Institute of Hop Research and Brewing, ?alskega Tabora 2, SI-3310 ?alec, Slovenia c Agricultural Institute of Slovenia, Hacquetova 17, SI-1000 Ljubljana, Slovenia |
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Abstract: | Liquid chromatography (LC) was used for the fractionation of particular anthocyanins in glycoside form from methanol extracts of red grape skins and solid phase extracts of red wine. By the combination of nuclear magnetic resonance spectroscopy and LC-mass spectroscopy the identification of 13 anthocyanins in a particular LC fraction and hence the in particular peaks in chromatograms were obtained. Peaks areas in the chromatograms obtained under the semi-quantitaive conditions of the solid phase extracts of red wines Pinot Noir, Cabernet Sauvignon and Merlot from the Coastal wine-growing region in Slovenia, produced in 1999, were used as input data in chemometric analysis. The chemometric methods used were hierarchical clustering analysis and regularised discriminant analysis. The results of both methods give 100% correct classification of wines regarding the vine variety. |
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Keywords: | Wine Anthocyanins Liquid chromatography Nuclear magnetic resonance Liquid chromatography-mass spectrometry Chemometrics |
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