| Literature DB >> 14969517 |
Zhe Zhang1, Xiaolan Kou, Ken Fugal, Jerry McLaughlin.
Abstract
An HPLC method and an acid hydrolysis HPLC method for the analysis of anthocyanins and anthocyanidins in bilberry extracts have been developed. The HPLC method coupled with a mass detector has identified 11 anthocyanins in bilberry extracts. The method provides anthocyanin profiles that are very useful in verifying the identity of botanical raw materials, monitoring the consistency of the raw material source, and quantitating the total anthocyanins. The acid hydrolysis HPLC method greatly simplifies the anthocyanin profile in bilberry samples and converts anthocyanins to five major anthocyanidin aglycones: delphinidin, cyanidin, petunidin, peonidin, and malvidin. Each of these aglycones can be separated completely and quantitated accurately with external standards. Various extraction and hydrolysis conditions were investigated, and the advantages and disadvantages of the HPLC and acid hydrolysis methods are discussed.Entities:
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Year: 2004 PMID： 14969517 DOI： 10.1021/jf034596w
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279