CHARACTERIZATION OF ACYLATED ANTHOCYANINS IN RED CABBAGE VIA COMPREHENSIVE TWO-DIMENSIONAL HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AND HPLC-MS

文献类型： 外文期刊

第一作者： Zhang, Jie

作者： Zhang, Jie;Wang, Zhidong;Liu, Xingguo

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

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收录情况： SCI

摘要： Red cabbage (Brassica oleracea L. Var. Capiata L.) is a fresh edible vegetable abundant in acylated anthocyanins with high antioxidant properties and is a promising resource for the functional food industry. Anthocyanin characterization of red cabbage is not a new topic, but the predominant anthocyanins have been co-eluted using high performance liquid chromatography (HPLC) because of their similar polarities, and it was difficult to achieve a baseline separation of anthocyanins in red cabbage. In the present paper, we optimized the separation of anthocyanins using a two-dimensional HPLC system (2DLC). Using a selective separation column, adjusting the switching time, and optimizing the elution program, seven anthocyanins were separated quickly with a good resolution, and identified via HPLC-mass spectrometry. Therefore, the 2DLC technique proved to be a powerful method of qualitative and quantitative analysis for the anthocyanins of red cabbage. Additionally, this method provides a good reference for the separation of acylated anthocyanins in fruits and vegetables.

分类号： TS205

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