FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 367-371.

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Analysis of Anthocyanins in Tree Peony Flower by High Performance Liquid Chromatography-electrospray Ionization Mass Spectroscopy

 FAN  Jin-Ling, ZHU  Wen-Xue, SHEN  Jun-Wei, TAO  Guan-Jun   

  1. 1.College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China; 2.Testing and Analysis Center, Southern Yangtze University, Wuxi 214036, China
  • Online:2007-08-15 Published:2011-10-24

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Abstract: Tree peony (Paeonia spp.) flower extracts were analyzed by high performance liquid chromatography (HPLC) with online photodiode array detection and eletrospray ionization mass. Information on identity of the major anthocyanins in extracts was obtained from their retention characteristics, UV visible spectra and mass spectra. Five anthocyanins including pelargonidin 3,5-di-O-glucoside, peonidin 3,5-di-O-glucoside, cyanidin 3,5-di-O-glucoside, peonidin 3-O-glucoside and cyaniding 3-O-glucoside were identified. The relative quantitative anthocyanin compositions of extracts of peony flowers derived from different cultivars in china were compared.

Key words: Paeonia spp, tree peony anthocyanins, high performance liquid chromatography-electrospray ionization mass spectrometry (HPLC/ESI-MASS)