Colour pigments of Trichoderma harzianum. Preliminary investigations with thin-layer chromatography-Fourier transform infrared spectroscopy and high-performance liquid chromatography with diode array and mass spectrometric detection.

The colour pigments of Trichoderma harzianum fermentation broth were separated and the main fractions were tentatively identified by reversed-phase thin-layer chromatography-Fourier transform infrared spectroscopy (RP-TLC-FT-IR), RP-HPLC-diode array detection and RP-HPLC-MS. It was established that the multistep gradient elution developed for RP-TLC separation of pigments can be successfully used as a pilot method for the rational design of gradient elution in RP-HPLC for the separation of the same pigments. FT-IR and MS measurements were unable to identify the exact chemical structures of the main pigment fractions, the presence of OH, =CH and C=O (RP-TLC-FT-IR) and OH and NH, substructures (RP-HPLC-MS) was confirmed. It was assumed that the main pigment fractions are oxidation polymers originating from monomer molecules containing polar substructures and double bonds in the alkyl chain which are liable for oxidation during the aerobic fermentation process.

Solid-phase extraction and high-performance liquid chromatographic separation of pigments of red wines.

The adsorption and desorption capacities of 11 different solid-phase extraction sorbents were tested for the preconcenration of pigments of various Hungarian red wines. The concentrates were evaluated by multiwavelengh spectrophotometry combined with a spectral mapping technique (SPM) and by reversed-phase high-performance liquid chromatography. The highest (10-fold) concentration of pigments was achieved on octadecylsilica sorbent. It can be used five times without losing adsorption and desorption characteristics. SPM indicated that multiwavelength spectrophotometry can be employed for the differentiation of red wines. Comparison of the chromatograms of pigments with and without preconcentration showed that preconcentration makes possible the separation and detection of pigments present in low concentration in red wines.

Optimisation of the microwave-assisted extraction of pigments from paprika (Capsicum annuum L.) powders.

The efficiency of microwave-assisted extraction (MAE) for the extraction of colour pigments from paprika (Capsicum annuum) powders was evaluated using 30 extracting solvent mixtures. The separation efficacy and selectivity of MAE was carried out using a spectral mapping technique and the relationship between the efficacy and selectivity of extraction and the physicochemical parameters of solvent mixtures was calculated by stepwise regression analysis. The calculation results were verified experimentally by the separation of pigment fractions by high-performance liquid chromatography. It was established that both the efficacy and selectivity of MAE depend significantly on the dielectric constant of the extraction solvent mixture.