Determination of anthocyanins and related components in red wines by micro- and capillary HPLC

Anthocyanins and derived components of red wines were determined by microHPLC using a 1 mm ID HPLC column coupled on-line with an MS detector equipped with an ESI (ElectroSpray Ionisation) source. The use of microcolumn HPLC greatly enhanced detection performance, allowing direct identification of components present in the fraction. Nineteen anthocyanins were detected. Fifteen were identified, two were tentatively identified, and only the aglycon of the remaining two components was certainly identified. Six anthocyanin-derived pigments, supposedly formed during wine maturation, were also investigated and found in a wine sample. The analysis of red wine anthocyanins was also carried out by injecting a large sample volume onto a 0.32 mm ID HPLC column, using the column focusing technique, in order to decrease the limit of detection and quantification of components present in a very small amounts.