Study of new extraction methods for separation of anthocyanins from red grape skins: Analysis by HPLC and LC-MS/MS

被引：45

作者：

Ghassempour, Alireza ^{[2
]}

Heydari, Rouhollah ^{[3
]}

Talebpour, Zahra ^{[4
]}

Fakhari, Ali Reza ^{[3
,5
]}

Rassouli, Ali

Davies, Noel ^{[6
]}

Aboul-Enein, Hassan Y. ^{[1
]}

机构：

[1] Natl Res Ctr, Pharmaceut & Med Chem Dept, Cairo 12311, Egypt

[2] Shahid Beheshti Univ, Dept Phytochem, Med Plants & Drugs Res Inst, Tehran, Iran

[3] Shahid Beheshti Univ, Dept Chem, Fac Sci, Tehran, Iran

[4] Alzahra Univ, Dept Chem, Fac Sci, Tehran, Iran

[5] Univ Tehran, Dept Physiol & Pharmacol, Fac Vet Med, Tehran, Iran

[6] Univ Tasmania, Cent Sci Lab, Hobart, Tas 7001, Australia

来源：

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES | 2008年 / 31卷 / 17期

关键词：

anthocyanin; grape skin; high performance liquid chromatography (HPLC); microwave-assisted extraction (MAE); tandem mass spectrometry (MS/MS); ultrasound assisted extraction (UAE);

D O I：

10.1080/10826070802353247

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE) methods were applied for the first time for the extraction of anthocyanins from red grape skins, and the results of these methods were compared with the maceration method. The extracted samples were analyzed by high performance liquid chromatography (HPLC) and nine anthocyanins were identified by liquid chromatography tandem mass spectrometry (LC-MS/MS). The effects of sample weight to solvent volume ratio, temperature, and time of extraction on the efficiency of extraction in MAE were investigated by two full factorial designs at three levels. The results of two designs show that sample weight to solvent volume ratio and temperature were more important than the time of extraction in MAE. UAE has no variable parameters similar to MAE. The suitable solvent and required time for the UAE method were described. The recoveries of MAE, UAE, and maceration methods were 90%, 82%, and 98%, respectively.

引用

页码：2686 / 2703

页数：18

共 25 条

[1] HPLC/MS APPLICATION TO ANTHOCYANINS OF VITIS-VINIFERA L
BALDI, A
ROMANI, A
MULINACCI, N
VINCIERI, FF
CASETTA, B
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (08) : 2104 - 2109
[2] Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis
da Costa, CT
Horton, D
Margolis, SA
[J]. JOURNAL OF CHROMATOGRAPHY A, 2000, 881 (1-2) : 403 - 410
[3] Optimization of microwave-assisted extraction for alizarin and purpurin in Rubiaceae plants and its comparison with conventional extraction methods
Dabiri, M
Salimi, S
Ghassempour, A
Rassouli, A
Talebi, M
[J]. JOURNAL OF SEPARATION SCIENCE, 2005, 28 (04) : 387 - 396
[4] de Villiers A, 2004, J CHROMATOGR A, V1054, P195, DOI [10.1016/S0021-9673(04)01291-9, 10.1016/j.chroma.2004.07.087]
[5] FOOD COLORANTS - ANTHOCYANINS
FRANCIS, FJ
[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1989, 28 (04) : 273 - 314
[6] GarciaViguera C, 1997, J SCI FOOD AGR, V73, P207, DOI 10.1002/(SICI)1097-0010(199702)73:2<207::AID-JSFA703>3.3.CO
[7] 2-#
[8] Determination of ternary mixtures of penicillin G, benzathine and procaine by liquid chromatography and factorial design study
Ghassempour, A
Davarani, SSH
Noroozi, M
Shamsipur, M
[J]. TALANTA, 2005, 65 (04) : 1038 - 1044
[9] Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization
Giusti, MM
Rodríguez-Saona, LE
Griffin, D
Wrolstad, RE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (11) : 4657 - 4664
[10] Microwave-assisted extraction of artemisinin from Artemisia annua L
Hao, JY
Han, W
Huang, SD
Xue, BY
Deng, X
[J]. SEPARATION AND PURIFICATION TECHNOLOGY, 2002, 28 (03) : 191 - 196

← 1 2 3 →