An Extraction Method for Obtaining the Maximum Non-Anthocyanin Phenolics from Grape Berry Skins

Abstract

To obtain maximum non-anthocyanin phenolics from grape skins, various extraction conditions were evaluated according to the amounts of 8 non-anthocyanin phenolics. The result showed that the optimal extraction was performed in ethyl acetate solution at 25°C, with liquid/solid ratio of 10:1 (ml/g) and for 30 min. On this basis, the non-anthocyanin extracts from two red and two white grape cultivars were analyzed using high performance liquid chromatography coupled with tandem mass spectrometry (HPLC- MS/MS), and twenty-four compounds were qualified and simultaneously quantified, which indicated that the present extraction method was suitable for the study of non-anthocyanin in grape skins.