Separation of grape and wine proanthocyanidins according to their degree of polymerization
Separation of grape and wine proanthocyanidins according to their degree of polymerization
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DOI：
10.1021/jf970753d
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发表时间：
1998-04-01
影响因子：
6.1
通讯作者：
Spranger, I
中科院分区：
文献类型：
--
作者：
Sun, BS;Leandro, C;Spranger, I
建立了一种根据聚合度分级分离葡萄和葡萄酒原花青素的方法。采用C-18 Sep-Pak柱对葡萄和葡萄酒中的原花青素进行了分离，并将其用不同的有机溶剂进行了分离。TLC分析HPLC和甲苯-α-硫醇降解的组合证实，这三个馏分分别含有单体黄烷-3-醇（儿茶素），低聚原花色素和聚合原花色素。红葡萄酒中低聚和聚合原花青素的平均聚合度分别为4.8和22.1，种子提取物中的聚合度分别为9.8和31.5。所提出的方法是非常有趣的研究葡萄和葡萄酒原花青素根据其聚合度，并进一步量化也是可能的。
A method was developed for the fractionation of grape and wine proanthocyanidins according to their degree of polymerization. The grape and wine proanthocyanidins were fractionated on C-18 Sep-Pak cartridges into three fractions by different organic solvents. The combination of TLC analytic HPLC, and degradation with toluene-alpha-thiol confirmed that these three fractions contained, respectively, monomeric flavan-3-ols (catechins), oligomeric proanthocyanidins, and polymeric proanthocyanidins. The mean degrees of polymerization for oligomeric and polymeric proanthocyanidins in red wine were, respectively, 4.8 and 22.1, and those in the seed extract, 9.8 and 31.5. The method proposed is very interesting for the study of grape and wine proanthocyanidins according to their degree of polymerization, and a further quantification is also possible.