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High-performance liquid Chromatography/Mass spectrometry analysis of proanthocyanidins in foods and beverages.

Date Published: 
Wednesday, September 1, 1999

J Agric Food Chem 1999, 47 (9), 3693-701.

Authors: 
​Lazarus, S. A.; Adamson, G. E.; Hammerstone, J. F.; Schmitz, H. H.
Brief: 

Monomeric and oligomeric proanthocyanidins present in a range of plant-derived foods andbeverages were separated by degree of polymerization and identified using a modified normal-phasehigh-performance liquid chromatography (HPLC) method coupled with on-line mass spectrometry (MS)analysis using an atmospheric pressure ionization electrospray chamber. In addition, ultraviolet (UV) and fluorescence detection were used to monitor the separation of proanthocyanidins, with fluorescence detection demonstrating both increased sensitivity and the ability to reduce interfering signals from other components present in the food and beverage matrices as compared to UV detection. This qualitative study demonstrates the ability of this HPLC/MS technique to separate singly and doubly linked procyanidins, prodelphinidins, and copolymer oligomers, including their galloylated derivatives, present in a range of food and beverage samples.