Gel permeation chromatography of anthocyanin pigments from rose cider and red wine

Anthocyanin pigments from rose cider and red wine, which is a sparkling win e made from apples, were separated by gel permeation chromatography (GPC) u sing a TSK-GEL Toyopearl HW-40 (F) column with a 6:4 mixture of acetone and 8 M urea (pH 2.0) as the eluent. Under this condition, all phenolic compou nds containing monomeric anthocyanins (mainly, cyanidin-3-galactoside; Cyn- 3-gal), oligomeric and polymeric anthocyanins, chlorogenic acid, catechin, epicatechin, procyanidin B2 (PB2), and procyanidin C1 (PC1) in the apples a nd rose cider were found to elute according to molecular weight. Bleaching of the anthocyanin pigments by SO2 was gradually effective in the fractions separated by GPC according to elution volume. In the case of rose cider; t he levels of Cyn-3-gal decreased markedly during fermentation and then decr eased gradually during maturation. We confirmed that anthocyanin polymers a re not detectable in apple juice; these polymers are produced during fermen tation and maturation as determined by GPC. The polymeric anthocyanins from red wine could be separated by this method, too.