Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update

被引：133

作者：

Ongkowijoyo, Paulina ^{[1
,2
]}

Luna-Vital, Diego A. ^{[1
]}

de Mejia, Elvira Gonzalez ^{[1
]}

机构：

[1] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA

[2] Univ Illinois, Sch Chem Sci, Urbana, IL 61801 USA

来源：

FOOD CHEMISTRY | 2018年 / 250卷

关键词：

Anthocyanins; Flavonoids; Mass spectrometry; Pressurized liquid extraction; ULTRASOUND-ASSISTED EXTRACTION; PERFORMANCE LIQUID-CHROMATOGRAPHY; PHENOLIC-COMPOUNDS; ANTIOXIDANT ACTIVITY; ASCORBIC-ACID; RED CABBAGE; BY-PRODUCTS; UHPLC-PDA; LC-MS; PURPLE;

D O I：

10.1016/j.foodchem.2018.01.055

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This article reviews recent developments in methods of sample preparation and analytical methodologies for the quantification of anthocyanins and their extraction from food sources. Various methods for sample extraction and purification are highlighted and evaluated. The use of UV-diode array, along with improved liquid chromatography (LC) and mass spectrometry (MS) and/or the combination of both methods have facilitated the identification of analytes. The use of one-dimensional and two-dimensional HPLC has significantly improved resolution with a shorter amount of time. Other LCxLC combinations to improve orthogonality are also discussed. The most efficient anthocyanin extraction method from food sources is pressurized liquid extraction. Moreover, electrospray ionization (ESI) and MS2/time-of-flight are currently the most popular instruments used for identification of anthocyanins; being positive mode of ESI the most widely used procedure for anthocyanin identification. Several databases for mass spectrometry polyphenol identification have been described for reference.

引用

页码：113 / 126

页数：14

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