HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF RED FRUIT ANTHOCYANINS

Anthocyanins of the main red fruits (bilberry, blackcurrant, strawberry, blackberry, black cherry, morello, raspberry and elderberry) were analysed by high-performance liquid chromatography (HPLC). Some identifications could only be achieved after semi-preparative HPLC, partial hydrolysis and analysis of the fragments obtained. The various parameters affecting the retention were studied and, in particular, the respective influences of the constituent aglycone and sugars could be distinguished and quantified. The effect of the mobile phase composition was also studied and allowed the peak inversions observed to be explained and some of the coelutions to be solved.