Analysis of Proanthocyanidins in Black and Red Peanut Skins

doi:10.7506/spkx1002-6630-201404039

Abstract

Abstract:

The composition of proanthocyanidins of black and red peanut skins was investigated in this study. The pigment
compounds in the skins of black and red peanuts were extracted with ethanol, separated and purified by organic solvent
extraction and macroporous resin chromatography. The contents of proanthocyanidins were determined by high performance
liquid chromatography (HPLC) and their composition was qualitatively analyzed by HPLC-mass spectrometry (HPLC-MS).
The contents of proanthocyanidins in black and red pigments of peanut skins accounted for 29.19% and 43.04% of total
proanthocyanidins, respectively. Four dimmers and 4 trimers of proanthocyanidins were identified in red peanut skin while 3
dimmers and 4 trimers of proanthocyanidins were identified in black peanut skin. This method was simple and fast and could
be used for quantitative and qualitative analysis of proanthocyanidins in peanut skins.

Key words: proanthocyanidins, high performance liquid chromatography (HPLC), HPLC-mass spectrometry, black peanut skin, red peanut skin

CLC Number:

TS255.1

DU Lei, LI Xin-hua*. Analysis of Proanthocyanidins in Black and Red Peanut Skins[J]. FOOD SCIENCE, 2014, 35(4): 190-194.

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