Flavan-3-ols in Vitis seeds: Their extraction and analysis by HPLC-ESI-MS/MS

文献类型： 外文期刊

第一作者： Wang, Junfang

作者： Wang, Junfang;Zhang, Rui;Jiang, Jinzhu;Duan, Wei;Fan, Peige;Li, Shaohua;Wang, Lijun;Wang, Junfang;Zhang, Rui;Jiang, Jinzhu;Duan, Wei;Fan, Peige;Li, Shaohua;Wang, Lijun;Wang, Junfang

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关键词： Grape seeds; Flavan-3-ols; Extraction; HPLC-ESI-MS/MS

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 139 卷

页码：

收录情况： SCI

摘要： An orthogonal L(16)4(3) x 2(2) test design was applied to select the optimum conditions for extracting flavan-3-ols in grape seeds. Highest yield of flavan-3-ols was achieved with 80% methanol, a ratio [1:30 (g/mL)] of sample-to-solvent, sonication for 20 min, and extraction at 25 degrees C for 12 h in darkness. The optimized analytical method for HPLC separation was a multistep gradient elution using 1% formic acid (A) and acetonitrile containing 1% formic acid (B), at a flow rate of 0.6 mL/min in 36 min. Moreover, fourteen flavan-3-ols were separated and identified using HPLC-ESI-MS/MS, including four monomers ((+)-catechin, (-)-epicatechin, epigallocatechin gallate and epicatechin gallate) and ten oligomers (three dimers, four trimers, two tetramers and one pentamer). The optimized method was used to determine flavan-3-ols content and compositions among ten representative cultivars. The new wine grape - Beihong, had higher flavan-3-ols content and polymerization than classic wine grapes - Cabernet Sauvignon, Merlot, Semillon and Riesling.

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