FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (13): 19-22.doi: 10.7506/spkx1002-6630-201113005
• Basic Research • Previous Articles Next Articles
WU Li-yuan1,2,LUO Xiang-dong1,*,DAI Liang-fang1,CAO Juan-fang1,LIU Li-ping1,HONG Hai-yan1,PAN Wen-yan1
Online:
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Abstract: Anthocyanin pigments from Rhododendron championae Hook flowers (light red color) were primarily identified and quantified by the specific color reactions and HPLC-MS/MS. Anthocyanins were extracted by grinding with liquid nitrogen. The resulting extract was found to contain non-red flavonoid compounds (mainly flavonoids, flavonols and flavanones) and some phenolic compounds. HPLC analysis demonstrated that the extract contained at least 39 compounds, of which, 7 were identified to be myricetin-3-galactoside, quercetin3-galactoside, quercetin-3-rhamnoside, quercetin-3-glucoside, malva-3-arabinoside-5-glucoside, myricetin-3-rhamnoside and chlorogenic acid, respectively. Rhododendron championae Hook flowers were determined by UV spectrophotometry to contain 131.025 mg/100 g anthocyanin and 10.68 mg/g total flavonoids.
Key words: Rhododendron, flower pigments, high performance liquid chromatography-mass spectrometry(HPLC-MS)
CLC Number:
S 685.21
WU Li-yuan,LUO Xiang-dong,,DAI Liang-fang,CAO Juan-fang,LIU Li-ping,HONG Hai-yan,PAN Wen-yan. Extraction and Primary Identification of Anthocyanidins in Rhododendron Flowers[J]. FOOD SCIENCE, 2011, 32(13): 19-22.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201113005
https://www.spkx.net.cn/EN/Y2011/V32/I13/19