Anthocyanin Composition and Content in Different Peach Cultivars as Determined by HPLC

doi:10.7506/spkx1002-6630-201308044

Abstract

Abstract: A reverse phase HPLC method was utilized to investigate anthocyanin composition and content in different peach cultivars. The calibration curve of cyanidin-3-glucoside was linear (r=0.9992) in the range of 0.4–100 μg/mL, and the recovery rates at lower, median and higher concentration were 85.7%, 89.4%, 92.1%, respectively. Cyanindin-3-glucoside was a major anthocyanin in three different peach cultivars. The cyanidin-3-glucoside contents in blood-flesh, yellow-flesh and white-flesh peach were 103.7, 30.6, 21.5 mg/kg (fresh weight), respectively. This method is suitable for quantitative analysis of cyanidin-3-glucoside in peach.

Key words: peach, anthocyanin, cyandin-3-glucoside, HPLC

CLC Number:

TS207.3

ZHAO Xiu-lin，WANG Fu-rong，XU Ling-yun，HE Hua-ping，ZANG Cheng，TIAN Yi-Chao. Anthocyanin Composition and Content in Different Peach Cultivars as Determined by HPLC[J]. FOOD SCIENCE, 2013, 34(8): 208-211.

References

[1]魏蕾, 吕佳飞, 李志洲.花青素的提取纯化、抗氧化能力及功用方面的研究进展[J].氨基酸和生物资源,2009,31(4):83-86
[2]朱洪梅, 赵猛.紫甘薯花色苷的组分及抗氧化活性研究[J].林产化学与工业,2009,29(1):39-45
[3]卢钰, 董现义, 杜景平, 等. .花色苷研究进展[J].山东农业大学学报:自然科学版,2004,35(2):315-320
[4] 孙中武. 植物化学哈尔滨:东北林业大学出版社, 2001
[5]WILLIAMS CA, GRAYER RJ.. Anthocyanins and other flavonoids.[J].Natural Product Reports.,2004,21(4):539-573
[6]赵云荣, 王世雷.植物花青素研究进展[J].安徽农业科学,2008,36(8):3095-3097
[7]王富荣, 何华平, 龚林忠, 等.红肉桃种质资源的AFLP分析[J].湖北农业科学,2008,47(2):138-141
[8]胡亚东, 贾惠娟, 孙崇德, 等.桃果实中花青苷的提取、检测及应用[J].果树学报,2004,21(2):167-169
[9]王卫东, 李超, 许时婴..高效液相色谱-串联质谱法分离鉴定黑莓花色苷[J].食品科学,2009,(14):230-234
[10]WU X L.PRIOR R LSystematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries[J].. Journal of agricultural and food chemistry,2005,53:2589-2599
[11]薛晓丽.紫叶李叶中花青素含量的测定[J].湖北农业科学,2010,49(4):956-958
[12]CHANG S, TAN C, FRANKEL E N, et al.Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars[J].Journal of agricultural and food chemistry,2000,48(2):147-151
[13]TOMAS-BARBERAN F A, GIL M I, CREMIN P, et a1.HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches and plums[J].Journal of agricultural and food chemistry,2001,49(10):4748-4760
[14]VIZZOTTO M, CISNEROS-ZEVALLOS L, BYRNE D H.Large variation found in the phytochemical and antioxidant activity of peach and plum germplasm[J].Journal of the American Society for Horticultural Science,2007,132(3):334-340
[15]JIA H J, ARAKI A, OKAMOTO G.Influence of fruit bagging on aroma volatiles and skin coloration of ‘Hakuho’ peach (Prunus persica Batsch)[J].Postharvest Biology and Technology,2005,35:61-68
[16]柳蕴芬, 刘莉, 段艳欣, 等.光对红肉桃果肉红色形成的影响[J].中国农学通报,2010,26(13):308-311