Rapid isolation of malvidin 3-glucoside from red wine by high speed countercurrent chromatography (HSCCC)

Rapid isolation of malvidin 3-glucoside from red wine was achieved by High Speed Countercurrent Chromatography (HSCCC). Red wine pigments were cleaned-up on an Amberlite XAD-7 column prior to separation by HSCCC. Separation of the anthocyanin isolate yielded 65 mg of pure malvidin 3-glucoside per liter red wine in a single run. Purity and identity of the isolated compound was checked by HPLC-DAD, ESI-MS/MS and 1 H-NMR. The method can be applied to red wine as well as grape skin extracts.