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

Previous Articles Next Articles

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.

[1]	YUE Xiaofeng, CAO Jianhong, ZHAO Yameng, YIN Chunxiao, JU Yanlun, ZHANG Zhenwen. Effects of Three Loading Treatments on Quality Attributes in Spine Grape (Vitis davidii Foex.) Cultivar Tianputao [J]. FOOD SCIENCE, 2021, 42(6): 238-243.
[2]	LIU Meiying, CHI Ming, ZHANG Zhenwen. Analysis of Non-anthocyanin Phenolics in ‘Cabernet Sauvignon’ (Vitis vinifera L.) under Different Training Systems [J]. FOOD SCIENCE, 2021, 42(3): 30-37.
[3]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[4]	GAN Xiaona, WANG Huijun, LI Tingzhao, LI Bo. Lycium ruthenicum Murray Fruit: Chemical Composition Analysis by Ultra-high Performance Liquid Chromatography Coupled to Triple Time of Flight Mass Spectrometry and Determination of Total Anthocyanins [J]. FOOD SCIENCE, 2021, 42(18): 185-190.
[5]	ZHAO Jing, LI Hanhan, QIAN Wen, PIAO Changshan, YANG Changqing. Comparison of Method for Determination of Anthocyanins in Black Chokeberry [J]. FOOD SCIENCE, 2021, 42(18): 212-217.
[6]	ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao. Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(14): 16-23.
[7]	FANG Xiansheng, WU Tao, XIAO Liangjun. Broadly Targeted Metabolomics Analysis of Differential Metabolites between Light Yellow and Purple Walnut Endocarps [J]. FOOD SCIENCE, 2021, 42(12): 215-221.
[8]	PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin. Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles [J]. FOOD SCIENCE, 2021, 42(10): 38-44.
[9]	XU Ye, LI Xuan, BI Jinfeng, GUO Chongting, ZHU Fengmei, WU Xinye. Effect of Microwave and Ultrasonic Treatment on the Color of Anthocyanin-Polyphenol Solid and Liquid Systems [J]. FOOD SCIENCE, 2021, 42(1): 139-148.
[10]	CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming. Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages [J]. FOOD SCIENCE, 2020, 41(8): 69-76.
[11]	XUE Hongkun, TAN Jiaqi, LIU Chenghai, LIU Chai. Preparation of Blueberry Anthocyanin Extract by Ultrasound-Assisted Flash Extraction and Evaluation of Its Anti-Tumor Activity in Vivo and in Vitro [J]. FOOD SCIENCE, 2020, 41(6): 259-269.
[12]	ZHANG Jing, MI Jia, LU Lu, LUO Qing, YAN Yamei, RAN Linwu, JIN Bo, CAO Youlong. Effect of Anthocyanins Extract from Lycium ruthenicum Murr. Fruit on Pancreatic Lipase Activity [J]. FOOD SCIENCE, 2020, 41(5): 8-14.
[13]	XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai. Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins [J]. FOOD SCIENCE, 2020, 41(5): 39-48.
[14]	ZHANG Zhenzhen, LI Qian, DONG Rong, QIAO Dan, YAN Xue, ZHANG Ke. Effects of Shading Treatment on Occumulation of Anthocyanin in Grape Fruit of ‘Cabernet Sauvignon’ at Harvest [J]. FOOD SCIENCE, 2020, 41(4): 157-163.
[15]	ZHANG Shangshang, ZHENG Shuning, WANG Xuetao, NI Yang, WANG Ying. Comparative Analysis of Anthocyanins in the Fruits of Three Varieties of Blue Honeysuckle (Lonicera caerulea L.) by Ultra-high Performance Liquid Chromatography-Time of Flight-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(20): 256-262.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments