High performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature

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dc.contributor.authorde Villiers A.
dc.contributor.authorCabooter D.
dc.contributor.authorLynen F.
dc.contributor.authorDesmet G.
dc.contributor.authorSandra P.
dc.date.accessioned2011-05-15T15:59:35Z
dc.date.available2011-05-15T15:59:35Z
dc.date.issued2009
dc.description.abstractThe complex anthocyanin fraction of red wines poses a demanding analytical challenge. We have found that anthocyanins are characterised by extremely low optimal chromatographic velocities, and as a consequence generic HPLC methods suffer from limited resolving power. Slow on-column inter-conversion reactions, particularly between carbinol and flavylium species, are shown to occur on the same time scale as chromatographic separation, leading to increased plate heights at normal chromatographic velocities. In order to improve current routine HPLC separations, the use of small (1.7 μm) particles and high temperature liquid chromatography (HTLC) were investigated. 1.7 μm particles provide better efficiency and higher optimal linear velocities, although column lengths of ∼20 cm should be used to avoid the detrimental effects of conversion reactions. More importantly, operation at temperatures up to 50 °C increases the kinetics of inter-conversion reactions, and implies significantly improved efficiency under relatively mild analysis conditions. It is further demonstrated using relevant kinetic data that no on-column thermal degradation of these thermally labile compounds is observed at 50 °C and analysis times of <2 h. © 2009 Elsevier B.V. All rights reserved.
dc.description.versionArticle
dc.identifier.citationJournal of Chromatography A
dc.identifier.citation1216
dc.identifier.citation15
dc.identifier.issn219673
dc.identifier.other10.1016/j.chroma.2009.02.038
dc.identifier.urihttp://hdl.handle.net/10019.1/11255
dc.subjectAnthocyanins
dc.subjectElevated temperature
dc.subjectHPLC
dc.subjectSmall particles
dc.subjectThermal degradation
dc.subjectBody fluids
dc.subjectChromatographic analysis
dc.subjectChromatography
dc.subjectDegradation
dc.subjectHigh pressure liquid chromatography
dc.subjectLiquids
dc.subjectMethanol
dc.subjectParticle size analysis
dc.subjectThermal effects
dc.subjectThermogravimetric analysis
dc.subjectWine
dc.subjectHigh performance liquid chromatography
dc.subjectanthocyanin
dc.subjectmethanol
dc.subjectarticle
dc.subjectchemical analysis
dc.subjectfood analysis
dc.subjecthigh performance liquid chromatography
dc.subjecthigh temperature
dc.subjectparticle size
dc.subjectpriority journal
dc.subjectwine
dc.subjectAnthocyanins
dc.subjectChromatography, High Pressure Liquid
dc.subjectDrug Stability
dc.subjectHydrogen-Ion Concentration
dc.subjectKinetics
dc.subjectParticle Size
dc.subjectPlant Extracts
dc.subjectTemperature
dc.subjectWine
dc.titleHigh performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature
dc.typeArticle
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