Optimization of Sample Preparation and Phloroglucinol Analysis of Marselan Grape Skin Proanthocyanidins using HPLC-DADESI- MS/MS

  • N.-N. Liang Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
  • F. He Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
  • Q.-H. Pan Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
  • J. Wang Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
  • M.J. Reeves Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
  • C.-Q. Duan Centre for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
DOI: https://doi.org/10.21548/33-1-1314

Abstract

Proanthocyanidins are a group of oligomeric or polymeric flavan-3-ols that are highly significant
contributors to astringency in grapes and wines. An orthogonal L9(3)4 test was adopted to determine the
optimal extraction conditions and acid-catalysis cleavage of proanthocyanidins in the presence of excess
phloroglucinol. The qualitative and quantitative analyses were done using HPLC-DAD-ESI-MS/MS. The
results showed that the maximum extraction was obtained using 0.3 mol/L of HCl and 0.005 g of ascorbic
acid with incubation at 70°C for 20 min. The precision and accuracy of this method were acceptable. The
composition of free flavan-3-ols and proanthocyanidins in the skins of ‘Marselan’ grapes (Vitis vinifera L.
cv.) was investigated. (-)-Epigallocatechin was found to be the most abundant free flavan-3-ol monomer
and terminal subunits, whereas the extension subunits were mainly (-)-epicatechin-3-O-gallate in the early
developmental stages, and primarily (-)-epigallocatechin and (-)-epicatechin in the middle and late stages.

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Published
2016-11-15
Issue
Vol. 33 No. 1 (2012)
Section
Articles

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