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Statements

Subject Item
n2:RIV%2F61989592%3A15310%2F05%3A00001893%21RIV06-MSM-15310___
rdf:type
skos:Concept n16:Vysledek
dcterms:description
Hyphenation of capillary electrophoresis with electrospray ionization mass spectrometry was utilized for the monitoring of anthocyanins in wine and wine musts. CE/MS was performed in two electrolytes: 1) an acidic one (chloroacetate-ammonium, pH 2) and 2) a basic one with high selectivity towards derivatives containing vicinal hydroxy groups (borate-ammonium, pH 9). The setup of MS was optimized and the fragmentation of common anthocyanins was studied in detail. Attention was also focused on the fragmentation of anthocyanidin skeleton. The anthocyanidins substituted with hydroxy groups fragment via a cascade of neutral losses of water and carbon monoxide. Fragmentation of anthocyanidins containing a methoxy group on their B-ring starts with the cleavage of methane and/or methyl radical. The optimized method was utilized for the monitoring of changes in anthocyanin profile in red wines as well as the process of release of anthocyanins to wine must. Je popsáno využití spojení kapilární elektroforézy a hmotnostní spektrometrie (CE/MSn) ke studiu antokyaninových barviv ve víně a vinných moštech. Hyphenation of capillary electrophoresis with electrospray ionization mass spectrometry was utilized for the monitoring of anthocyanins in wine and wine musts. CE/MS was performed in two electrolytes: 1) an acidic one (chloroacetate-ammonium, pH 2) and 2) a basic one with high selectivity towards derivatives containing vicinal hydroxy groups (borate-ammonium, pH 9). The setup of MS was optimized and the fragmentation of common anthocyanins was studied in detail. Attention was also focused on the fragmentation of anthocyanidin skeleton. The anthocyanidins substituted with hydroxy groups fragment via a cascade of neutral losses of water and carbon monoxide. Fragmentation of anthocyanidins containing a methoxy group on their B-ring starts with the cleavage of methane and/or methyl radical. The optimized method was utilized for the monitoring of changes in anthocyanin profile in red wines as well as the process of release of anthocyanins to wine must.
dcterms:title
Využití spojení kapilární elektroforézy a hmotnostní spektrometrie (CE/MSn) ke studiu antokyaninových barviv Utilization of capillary electrophoresis/mass spectrometry (CE/MSn) for the study of anthocyanin dyes Utilization of capillary electrophoresis/mass spectrometry (CE/MSn) for the study of anthocyanin dyes
skos:prefLabel
Využití spojení kapilární elektroforézy a hmotnostní spektrometrie (CE/MSn) ke studiu antokyaninových barviv Utilization of capillary electrophoresis/mass spectrometry (CE/MSn) for the study of anthocyanin dyes Utilization of capillary electrophoresis/mass spectrometry (CE/MSn) for the study of anthocyanin dyes
skos:notation
RIV/61989592:15310/05:00001893!RIV06-MSM-15310___
n4:strany
1291-1299
n4:aktivita
n13:Z n13:P
n4:aktivity
P(GP203/02/D013), Z(MSM 435100002), Z(MSM6198959216)
n4:cisloPeriodika
12
n4:dodaniDat
n17:2006
n4:domaciTvurceVysledku
n5:4316851 n5:8390924 n5:1077074
n4:druhVysledku
n14:J
n4:duvernostUdaju
n12:S
n4:entitaPredkladatele
n19:predkladatel
n4:idSjednocenehoVysledku
548261
n4:idVysledku
RIV/61989592:15310/05:00001893
n4:jazykVysledku
n9:eng
n4:klicovaSlova
MICELLAR ELECTROKINETIC CHROMATOGRAPHY; TANDEM MASS-SPECTROMETRY; ZONE-ELECTROPHORESIS; LIQUID-CHROMATOGRAPHY; FOOD SAMPLES; ESI-MS; IONIZATION; SEPARATION; WINE; INTERFACE
n4:klicoveSlovo
n7:FOOD%20SAMPLES n7:INTERFACE n7:ESI-MS n7:IONIZATION n7:TANDEM%20MASS-SPECTROMETRY n7:WINE n7:ZONE-ELECTROPHORESIS n7:LIQUID-CHROMATOGRAPHY n7:MICELLAR%20ELECTROKINETIC%20CHROMATOGRAPHY n7:SEPARATION
n4:kodStatuVydavatele
DE - Spolková republika Německo
n4:kontrolniKodProRIV
[5189916E8796]
n4:nazevZdroje
Journal of Separation Science
n4:obor
n11:CB
n4:pocetDomacichTvurcuVysledku
3
n4:pocetTvurcuVysledku
6
n4:projekt
n15:GP203%2F02%2FD013
n4:rokUplatneniVysledku
n17:2005
n4:svazekPeriodika
28
n4:tvurceVysledku
Lemr, Karel Papoušková, B. Barták, Petr Pavloušek, P. Müller, L. Bednář, Petr
n4:zamer
n8:MSM%20435100002 n8:MSM6198959216
s:issn
1615-9306
s:numberOfPages
9
n18:organizacniJednotka
15310