Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry

Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry

Proanthocyanidins are complex polymers of flavan-3-ol monomers and play a key sensory and health role in foods and beverages. We describe here a novel method for characterizing wine proanthocyanidins using a theoretical database comprised of the chemical formula and exact mass of 996 compounds. The...

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Bibliographic Details
Main Authors: Scott Frost, Larry A. Lerno, Jerry Zweigenbaum, Hildegarde Heymann, Susan E. Ebeler
Format: Article
Language:English
Published: MDPI AG 2018-10-01
Series:Molecules
Subjects:
proanthocyanidins
time-of-flight mass spectrometry
wine
ultrahigh performance liquid chromatography
hydrophilic interaction liquid chromatography
tandem mass spectrometry
Online Access:http://www.mdpi.com/1420-3049/23/10/2687

Internet

http://www.mdpi.com/1420-3049/23/10/2687

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