Separation of Grape and Wine Proanthocyanidins According to Their Degree of Polymerization

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• 作者：Baoshan Sun ; Concei&ccedil ; ã ; o Leandro ; Jorge M. Ricardo da Silva ; and Isabel Spranger
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：April 1998
• 年：1998
• 卷：46
• 期：4
• 页码：1390 - 1396
• 全文大小：77K
• 年卷期：v.46,no.4(April 1998)
• ISSN：1520-5118

文摘

A method was developed for the fractionation of grape and wineproanthocyanidins according totheir degree of polymerization. The grape and wineproanthocyanidins were fractionated on C₁₈Sep-Pak cartridges into three fractions by different organic solvents.The combination of TLC,analytic HPLC, and degradation with toluene-mages/gifchars/alpha.gif" BORDER=0>-thiol confirmed thatthese three fractions contained,respectively, monomeric flavan-3-ols (catechins), oligomericproanthocyanidins, and polymericproanthocyanidins. The mean degrees of polymerization foroligomeric and polymeric proanthocyanidins in red wine were, respectively, 4.8 and 22.1, and those in theseed extract, 9.8 and 31.5.The method proposed is very interesting for the study of grape andwine proanthocyanidins accordingto their degree of polymerization, and a further quantification is alsopossible.Keywords: Grape; wine; catechins; proanthocyanidins; C₁₈Sep-Pak cartridge; fractionation