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  • Title: Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry.
    Author: Mateus N, Silva AM, Santos-Buelga C, Rivas-Gonzalo JC, de Freitas V.
    Journal: J Agric Food Chem; 2002 Mar 27; 50(7):2110-6. PubMed ID: 11902964.
    Abstract:
    Three newly formed Port wine pigments were isolated by Toyopearl HW-40(s) gel chromatography and semipreparative HPLC. Furthermore, the pigments were identified by mass spectrometry (LC/MS) and NMR techniques (1D and 2D). These anthocyanin-derived pigments showed UV-visible spectra different from those of the original grape anthocyanins. These pigments correspond to malvidin 3-glucoside linked through a vinyl bond to either (+)-catechin, (-)-epicatechin, or procyanidin dimer B3 [(+)-catechin-(+)-catechin]. NMR data of these pigments are reported for the first time.
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