Rapid Detection Methods for Anthocyanins in Blueberry Beverage

doi:10.7506/spkx1002-6630-201024073

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 334-336.doi: 10.7506/spkx1002-6630-201024073

• Analysis & Detection • Previous Articles Next Articles

Rapid Detection Methods for Anthocyanins in Blueberry Beverage

SONG Yang-cheng1，CHEN Yu-juan2，LI Hao1，CHEN Xiao-hua3，CHEN Chang-wu1，REN Bao-guo1

1. College of Food, Jilin Teachers Institute of Engineering and Technology, Changchun 130052, China；
2. College of Life Science, Changchun University of Science and Technology, Changchun 130000, China；
3.College of Agronomy, Qiannan Vocational and Technical College for Nationalities, Xingyi 562400, China

Received:2010-09-16 Revised:2010-11-15 Online:2010-12-25 Published:2010-12-29
Contact: SONG Yang-cheng E-mail:songyangchengsych@163.com

Abstract

Abstract:

Objective: To establish a high performance liquid chromatography (HPLC) method for simultaneous determination of delphinidin-3-O-glucoside and malvidin-3-O-glucoside in blueberry beverage. Methods: The anthocyanins including delphinidin-3-O-glucoside and malvidin-3-O-glucoside were determined by HPLC with ZORBAX SB-C18 (4.6 mm × 75 mm, 3.5μm) as the chromatographic column, 3% phosphoric acid-methanol as the mobile phase, diode array as the detector and detection wavelength at 525 nm. Results: The detection limits of this HPLC method for delphinidin-3-O-glucoside and malvidin-3-Oglucoside were 0.4 ng and 2.5 ng, respectively. The standard curve determined by this method exhibited an excellent linear relationship with correlation coefficient larger than 0.9984. The recovery rate of this method was in the range of 90.2%－98.3% with relative standard deviation less than 1.79%. Conclusion: The established HPLC method is a simple, rapid and sensitive determination method, which is suitable for the rapid determination of anthocyanins in blueberry beverage.

Key words: beverage, blueberry, Anthocyanins, HPLC

CLC Number:

O657.61

SONG Yang-cheng1，CHEN Yu-juan2，LI Hao1，CHEN Xiao-hua3，CHEN Chang-wu1，REN Bao-guo1. Rapid Detection Methods for Anthocyanins in Blueberry Beverage[J]. FOOD SCIENCE, 2010, 31(24): 334-336 https://doi.org/10.7506/spkx1002-6630-201024073

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Rapid Detection Methods for Anthocyanins in Blueberry Beverage

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