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Synthesis and Detection of Vitisin A in Red Grape Wine

YAN Heng1, HAN Shunyu1, WANG Bo2, ZHOU Xiaoping2,*   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
    2. Central Laboratory of Technical Center, Gansu Entry-Exit Inspection and Quarantine Bureau, Lanzhou 730000, China
  • Online:2015-10-25 Published:2015-10-20
  • Contact: ZHOU Xiaoping

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Abstract:

This study aimed to develop an HPLC method for detecting vitisin A in red grape wine under optimized
testing conditions. Malvidin-pyruvate mixed solution was used as the reaction liquid to synthesize vitisin A derived from
malvidin. The preliminary study demonstrated the quantitative changes of vitisin A during the synthesis process. The
optimal chromatographic conditions for vitisin A separation were determined by using a CAPCELL PAK C18 ACR acidproof
column with acetonitrile-water (adjusted to pH 1.5 with phosphoric acid) as the mobile phase, and the UV detector
wavelength was set at 507 nm. Mass spectrometry was used to conduct the qualitative analysis of vitisin A, and the results
were compared with those from the mass spectral library. The method is suitable for detecting both synthetic and natural
vitisin A in red grape wine.

Key words: vitisin A, malvidin, grape wine, high performance liquid chromatography-mass spectrometry-mass spectrometry (HPLC-MS-MS)

CLC Number: