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| 红树莓花色苷含量测定及成分分析 | |
| 引用本文： | 陈亮,辛秀兰,王彦辉,袁其朋.红树莓花色苷含量测定及成分分析[J].食品与发酵工业,2011,37(5). |
| 作者姓名： | 陈亮 辛秀兰 王彦辉 袁其朋 |
| 作者单位： | 1. 北京化工大学生命科学与技术学院,北京,100029 2. 北京电子科技职业学院,北京,100029 3. 中国林业科学院森林生态环境与保护研究所,北京,100091 |
| 基金项目： | 公益性行业(农业)科研专项(201103037); 北京市属高等学校人才强教深化计划资助项目; 科研基地—生物技术在制药和农产品加工中的应用平台建设(PXM2010_014306_109857) |
| 摘 要： | 运用HPLC-DAD-ESI-MS技术建立了测定红树莓花色苷含量的方法,并确定了花色苷的成分组成。采用Zorbax SB-C18色谱柱(250 mm×4.6 mm,5μm),甲醇-5%甲酸水溶液为流动相,流速为1.0 mL/min,检测波长为520 nm,以矢车菊素-3-葡萄糖苷为对照,用外标法定量,并通过紫外扫描光谱信息和ESI+碎片离子信息对花色苷组成成分定性分析。结果表明:红树莓总花色苷含量为105.69 mg/100 g,其主要含有的4种花色苷成分为矢车菊素-3-槐糖苷、矢车菊素-3-槐糖-5-鼠李糖苷、矢车菊素-3-葡萄糖苷、矢车菊素-3-芸香糖苷,相对含量分别为22.05%、13.83%、33.74%和30.38%。 |
| 关 键 词： | 红树莓 花色苷 HPLC-DAD-ESI-MS |
Analysis of Content and Compositions of Anthocyanins in Red Raspberry |
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| Chen Liang,Xin Xiulan,Wang Yanhui,Yuan Qipeng.Analysis of Content and Compositions of Anthocyanins in Red Raspberry[J].Food and Fermentation Industries,2011,37(5). | |
| Authors: | Chen Liang Xin Xiulan Wang Yanhui Yuan Qipeng |
| Affiliation: | Chen Liang1,Xin Xiulan2,Wang Yanhui3,Yuan Qipeng1 1(College of Life Science and Technology,Beijing University of Chemical Technology,Beijing 100029,China) 2(Beijing Electronic Science and Technology Vocational College,China) 3(Chinese Academy of Forestry,Research Institute of Forest Ecology,Environment and Protection,Beijing 100091,China) |
| Abstract: | To establish a method to determine anthocyanin content and composition in red raspberry by HPLC-DAD-ESI-MS.Methods: The analysis was carried on Zorbax SB-C18 column(250 mm×4.6 mm,5 μm).The mobile phase was methanol-5% formic acid-water at the flow-rate of 1.0 mL/min,the detection wavelength was 520 nm and the scan wavelength was from 200 nm to 600 nm.Results and conclusion: The content of gross anthocyanins was 105.69 mg/100 g by HPLC calculated as cyanidin 3-glucoside equivalent.Four anthocyanins in red raspberry were identified by HPLC-DAD-ESI-MS,which are cyanidin 3-sophroside,cyanidin 3-sophroside 5-rhamnoside,cyanidin 3-glucoside and cyanidin 3-rutinoside.Their relative content was 22.05%,13.83%,33.74% and 30.38%,respectively. |
| Keywords: | red raspberry anthocyanins HPLC-DAD-ESI-MS |
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