High Performance Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry for the Analysis of Anthocyanins in Blackberry Fruit

doi:10.7506/spkx1002-6630-200914049

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (14): 230-234.doi: 10.7506/spkx1002-6630-200914049

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High Performance Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry for the Analysis of Anthocyanins in Blackberry Fruit

WANG Wei-dong1,2，LI Chao1，XU Shi-ying2,*

1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China；
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2008-10-29 Revised:2009-01-17 Online:2009-07-15 Published:2010-12-29
Contact: XU Shi-ying2,* E-mail:syxu2008@gmail.com

Abstract

Abstract:

The anthocyanin compositions in blackberry fruit were isolated using high performance liquid chromatography (HPLC) equipped with a lichrospher C18 column and a DAD detector and characterized by UV spectrometry, gas chromatography (GC) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). A total of 4 anthocyanins were found to be isolated on the C18 column. Among them were cyanidin (Cy) 3-O-glucoside (76.92%) , Cy 3-O-arabinoside (5.57%), Cy 3-Omalonylglucoside（ 2.76%）and Cy 3-O-dioxalylglucoside (14.75%).

Key words: blackberry, anthocyanin, high performance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS)

CLC Number:

O657.63

WANG Wei-dong1,2，LI Chao1，XU Shi-ying2,*. High Performance Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry for the Analysis of Anthocyanins in Blackberry Fruit[J]. FOOD SCIENCE, 2009, 30(14): 230-234 https://doi.org/10.7506/spkx1002-6630-200914049

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High Performance Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry for the Analysis of Anthocyanins in Blackberry Fruit

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