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Anthocyanin Composition and Content in “Heijingang” Purple Potato

YANG Zhi-yong，LI Xin-sheng，MA Jiao-yan，HAN Hao，LIU Shui-ying，GAO Yue   

  1. 1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China；
    2. Shaanxi Key Laboratory of Bio-Resources, Hanzhong 723000, China；
    3. Shaanxi Province Black Organic Food Engineering Technology Research Center, Hanzhong 723000, China
  • Online:2013-07-25 Published:2013-08-02

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Abstract:

A UPLC-MS/MS method was used to determine the anthocyanin composition and content in “Heijingang”
purple potato. The results demonstrated that seven major compounds were detected in the purple potato cultivar, including
petunidin-3-rutinoside-5-glucoside, peonidin-3-rutinoside-5-glucoside, delphinidin-3-p-coumaroylrutinoside-5-glucoside,
petunidin-3-caffeoylrutinoside-5-glucoside, petunidin-3-p-coumaroylrutinoside-5-glucoside, petunidin-3-glucoside,
peonidin-3-p-coumaroylrutinoside-5-glucoside. To the authors’ knowledge, this is the first time that petunidin-3-glucoside
has been found in purple potato. Peonidin-3-p-coumaroylrutinoside-5-glucoside was one of the major compounds accounting
for 64.6% of the total anthocyanins (5.04 g/kg dry weight) followed by peonidin-3-p-coumaroylrutinoside-5-glucoside
accounting for 20% of the total anthocyanins (1.56 g/kg dry weight).

Key words: “Heijingang&rdquo, purple potato；anthocyanins；UPLC-MS/MS