Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Food Chem. 2020 Apr 25;310:125830. doi: 10.1016/j.foodchem.2019.125830. Epub 2019 Nov 7.
Grape (Vitis vinifera L.) pomace, the residue of red wine production, is a good source material for production of anthocyanins. In this study, an effective and simple method for semi-preparative isolation of anthocyanins from grape pomace was developed. Ultrasonication with acidified MeOH was used to extract anthocyanins, with 56.15 mg total anthocyanins being obtained from 50 g grape pomace. Crude extracts were purified by XAD-7HP column chromatography, followed by isolation of the anthocyanin mixtures using semi-preparative HPLC, and subsequent identification of anthocyanin monomers by HPLC-DAD-MS/MS. Fourteen anthocyanins were isolated with high purities (≥90%), among which were non-acylated and acylated anthocyanins, and their cis and trans isomers. It is believed this is the first time that nearly all primary anthocyanin monomers in grapes have been isolated simultaneously using a single-step semi-HPLC procedure. The findings of this study will contribute to further research on anthocyanin monomers and profitable utilization of grape pomace.
葡萄（Vitis vinifera L.）果皮是红酒生产的副产物，是生产花色苷的良好原料。本研究开发了一种从葡萄皮渣中半制备分离花色苷的有效且简单的方法。采用酸化甲醇超声提取花色苷，从 50g 葡萄皮渣中得到 56.15mg 总花色苷。粗提取物通过 XAD-7HP 柱层析进行纯化，然后使用半制备 HPLC 分离花色苷混合物，并用 HPLC-DAD-MS/MS 进一步鉴定花色苷单体。分离得到了 14 种高纯度（≥90%）的花色苷，包括酰化和非酰化花色苷及其顺式和反式异构体。据信，这是首次使用单一的半制备 HPLC 步骤同时分离葡萄中几乎所有的主要花色苷单体。本研究结果将有助于进一步研究花色苷单体和葡萄皮渣的有利利用。
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