Comparison of Flavonoid Glycosides from Korean and French Wines Using UPLC-DAD-QToF/MS
2018
Kim, H.W., National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea | Lee, M.K., National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea | Lee, S.H., National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea | Kim, Y.J., National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea | Gelila Asamenew, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea | Yoon, B., Wine Korea Co., Republic of Korea | Yoo, S.M., National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea | Kim, J.B., National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea
Chemical information about 41 individual flavonoids was constructed from grapes and wines based on literature sources and analytical data. A total of 19 flavonoid glycosides, including myricetin 3-O-glucoside (isomyricetrin), quercetin 3-O-glucuronide, myricetin, and quercetin as major flavonols, were identified from the four Korean and four French wines using UPLC-DAD-QToF/MS on the basis of the constructed library. Among these, quercetin 3,7-di-O-glucoside (m/z 627, [M+H]+ ), quercetin 3-O-(2"-O-acetyl)glucoside (m/z 507, [M+H]+ ), and quercetin 3-O-glucuronic acid methyl ester (m/z 493, [M+H]+ ) were newly confirmed from the wine samples. In white wines, only quercetin was detected, and French red wines (55.2~92.1 mg/L) showed a higher flavonoid content than Korean red wines (11.7~52.6 mg/L).
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