Polymer structure of commercial hydrolyzable tannins by matrix-assisted laser desorption/ ionization-time-of-flight mass spectrometry

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dc.contributor.authorPizzi A.
dc.contributor.authorPasch H.
dc.contributor.authorRode K.
dc.contributor.authorGiovando S.
dc.date.accessioned2011-05-15T15:59:26Z
dc.date.available2011-05-15T15:59:26Z
dc.date.issued2009
dc.description.abstractThe structures of six commercial hydrolyzable tannins, chestnut, oak, tara, sumach, chinese gall, and turkey gall tannins have been examined by matrixassisted laser desorption/ionization-time-of-flight (MALDI-TOF) mass spectrometry. Their oligomeric structures and structure distributions have been defined. Degradation products of rather different structure than what previously reported were present. Different galloyl glucose monomers were observed for chestnut and oak tannin extracts and in chinese gall gallotannin extract. Combination of positive- and negative-mode MALDITOF showed that most galloyl residues of the galloyl glucose chains were stripped from a skeletal glucose chain. Oligomers, in some cases up to 16 or 17 glucose units long, almost totally stripped of galloyl residues were observed. This indicated that a wide distribution up to very long galloylglucose chains exist in most commercial hydrolyzable tannin extracts. This indicated that these commercial tannin extracts are mainly composed of long galloyl glucose chains of mixed di-, tri-, and pentagalloyl glucose repeating units being present in the same chain. The presence of long glucose chains where most of the galloyl residues have been stripped indicates that their linkage may be sugar residue to sugar residue. Commercial tara and turkey gall tannins have been shown to be mainly polygallic oligomers of up to eight gallic acid, residues linked to each other in a chain. Commercial sumach extract revealed itself a more complex mixture of glucose oligomers up to 13 repeating units. © 2009 Wiley Periodicals, Inc.
dc.description.versionArticle
dc.identifier.citationJournal of Applied Polymer Science
dc.identifier.citation113
dc.identifier.citation6
dc.identifier.issn218995
dc.identifier.other10.1002/app.30377
dc.identifier.urihttp://hdl.handle.net/10019.1/11177
dc.subjectChestnut
dc.subjectChinese gall
dc.subjectHydrolyzable tannins
dc.subjectMALDI
dc.subjectOak
dc.subjectStructure
dc.subjectSumach
dc.subjectTara
dc.subjectTurkey gall
dc.subjectDegradation
dc.subjectDesorption
dc.subjectFruits
dc.subjectMass spectrometers
dc.subjectMass spectrometry
dc.subjectNegative ions
dc.subjectOligomers
dc.subjectSpectrum analysis
dc.subjectSugar (sucrose)
dc.subjectGlucose
dc.subjectdegradation
dc.subjectdesorption
dc.subjectlaser
dc.subjectmatrix
dc.subjectoligomer
dc.subjectpolymer
dc.subjectstructural analysis
dc.titlePolymer structure of commercial hydrolyzable tannins by matrix-assisted laser desorption/ ionization-time-of-flight mass spectrometry
dc.typeArticle
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