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

André De Villiers, Deirdre Cabooter, Frederic Lynen UGent, Gert Desmet and Patrick Sandra UGent (2009) JOURNAL OF CHROMATOGRAPHY A. 1216(15). p.3270-3279
abstract
The 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 mu m) particles and high temperature liquid chromatography (HTLC) were investigated. 1.7 mu m particles provide better efficiency and higher optimal linear velocities, although column lengths of similar to 20 cm should be used to avoid the detrimental effects of conversion reactions. More importantly, operation at temperatures up to 50 degrees 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 noon-column thermal degradation of these thermally labile compounds is observed at 50 degrees C and analysis times of <2 h.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
journal title
JOURNAL OF CHROMATOGRAPHY A
J. Chromatogr. A
volume
1216
issue
15
pages
3270 - 3279
Web of Science type
Article
Web of Science id
000265159700039
JCR category
CHEMISTRY, ANALYTICAL
JCR impact factor
4.101 (2009)
JCR rank
4/70 (2009)
JCR quartile
1 (2009)
ISSN
0021-9673
DOI
10.1016/j.chroma.2009.02.038
language
English
UGent publication?
yes
classification
A1
id
668399
handle
http://hdl.handle.net/1854/LU-668399
date created
2009-05-27 11:27:36
date last changed
2009-05-27 11:33:38
@article{668399,
  abstract     = {The 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 mu m) particles and high temperature liquid chromatography (HTLC) were investigated. 1.7 mu m particles provide better efficiency and higher optimal linear velocities, although column lengths of similar to 20 cm should be used to avoid the detrimental effects of conversion reactions. More importantly, operation at temperatures up to 50 degrees 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 noon-column thermal degradation of these thermally labile compounds is observed at 50 degrees C and analysis times of {\textlangle}2 h.},
  author       = {De Villiers, Andr{\'e} and Cabooter, Deirdre and Lynen, Frederic and Desmet, Gert and Sandra, Patrick},
  issn         = {0021-9673},
  journal      = {JOURNAL OF CHROMATOGRAPHY A},
  language     = {eng},
  number       = {15},
  pages        = {3270--3279},
  title        = {High performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature},
  url          = {http://dx.doi.org/10.1016/j.chroma.2009.02.038},
  volume       = {1216},
  year         = {2009},
}

Chicago
De Villiers, André, Deirdre Cabooter, Frederic Lynen, Gert Desmet, and Patrick Sandra. 2009. “High Performance Liquid Chromatography Analysis of Wine Anthocyanins Revisited: Effect of Particle Size and Temperature.” Journal of Chromatography A 1216 (15): 3270–3279.
APA
De Villiers, André, Cabooter, D., Lynen, F., Desmet, G., & Sandra, P. (2009). High performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature. JOURNAL OF CHROMATOGRAPHY A, 1216(15), 3270–3279.
Vancouver
1.
De Villiers A, Cabooter D, Lynen F, Desmet G, Sandra P. High performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature. JOURNAL OF CHROMATOGRAPHY A. 2009;1216(15):3270–9.
MLA
De Villiers, André, Deirdre Cabooter, Frederic Lynen, et al. “High Performance Liquid Chromatography Analysis of Wine Anthocyanins Revisited: Effect of Particle Size and Temperature.” JOURNAL OF CHROMATOGRAPHY A 1216.15 (2009): 3270–3279. Print.