MA, Wen; WAFFO TEGUO, Pierre; ALESSANDRA PAISSONI, Maria; JOURDES, Michäel; TEISSEDRE, Pierre Louis

doi:10.1016/j.foodchem.2018.01.005

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MA, Wen
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

WAFFO TEGUO, Pierre

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

ALESSANDRA PAISSONI, Maria
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Ce document a été publié dans

Food Chemistry. 2018, vol. 249, p. 168-175

Résumé en anglais

Polymeric tannins from grapes have always been reported as an unresolved broad peak in HPLC chromatograms, and this has severely limited their identification to date. This study aimed to disassemble this broad peak and explore the polymeric tannin molecules inside. By applying centrifugal partition chromatography (CPC), an efficient separation approach was developed to split the broad peak of grape seed tannins into fractions. Then, the fractions were analyzed by Q-ToF (quadrupole time-of-flight mass spectrometry) to determine the corresponding structures of the tannins. The results suggest that grape seed polymeric tannins were eluted consecutively according to their degree of polymerization (DP). Condensed tannins identified in wine grape seed have a range of DP and degree of galloylation (DG) up to 20 and 11, respectively. The molecular mass of the largest molecule detected was 6067. To our knowledge, this is the first report to offer an insight into the broad peak of polymeric tannins found with HPLC and to characterize the tannins with a DP up to 20 as shown by HRMS and MS/MS data.< Réduire

Mots clés

Vitis vinifera

Qtl

Tanin

Oenologie

Mots clés en anglais

Cpc

Q-Tof

Condensed Tannins

Grape

Polymer