Chromatographic evaluation of the components of grape skin extract used as food additives

DOI Web Site
  • Amakura Yoshiaki
    Department of Pharmacognosy, College of Pharmaceutical Sciences, Matsuyama University
  • Yoshimura Morio
    Department of Pharmacognosy, College of Pharmaceutical Sciences, Matsuyama University
  • Yoshida Takashi
    Department of Pharmacognosy, College of Pharmaceutical Sciences, Matsuyama University
  • Tada Atsuko
    Division of Food additives, National Institute of Health Sciences
  • Ito Yusai
    Faculty of Home Economics, Kyoritsu Women's University
  • Yamazaki Takeshi
    Faculty of Human Life Sciences, Jissen Women's University
  • Sugimoto Naoki
    Division of Food additives, National Institute of Health Sciences
  • Akiyama Hiroshi
    Division of Food additives, National Institute of Health Sciences

Bibliographic Information

Other Title
  • 食品添加物ブドウ果皮抽出物の含有成分のクロマトグラフィーによる評価

Search this article

Abstract

Grape skin extract, a food manufacturing agent registered in the List of Existing Food Additives in Japan, was evaluated by high performance liquid chromatographic (HPLC) method. Chemical constituents of these extracts were separated by repeated column chromatography, and 12 compounds were isolated and characterized as tryptamine, syringic acid, vanillic acid, ethyl gallate, (+)-catechin, (-)-epicatechin, luteoliflavan, quercetin, quercetin 3-O-glucuronide, myricetin 3-O-glucoside, procyanidin B-1, and procyanidin B-2 by spectroscopic methods. The presence of malvidin 3-O-glucoside as the major anthocyanin was confirmed by HPLC. A broad peak forming a swollen base line was attributed to a B type of proanthocyanidins, i.e., a condensed tannin oligomer, the number and weight averaged molecular weights of which were estimated, by gel permeation chromatography (GPC), to be 5999.6 and 21287.7, respectively. The proanthocyanidin content in commercial grape skin extract products was determined by colorimetric analysis with vanillin-sulfuric acid to be around 60% (catechin equivalent value).

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top