CHROMATOGRAPHIC ANALYSIS OF ANTHOCYANINS

被引：50

作者：

LEE, HS ^{[1
]}

HONG, V ^{[1
]}

机构：

[1] DOLE PACKAGED FOODS CO, SAN JOSE, CA 95131 USA

来源：

JOURNAL OF CHROMATOGRAPHY | 1992年 / 624卷 / 1-2期

关键词：

D O I：

10.1016/0021-9673(92)85681-I

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Anthocyanins are the red, blue and purple pigments responsible for the coloration of many plants. These pigments have been the subject of many studies due to their importance as a quality indicator in foods and as an important chemotaxonomic indicator for plants. Early work with anthocyanins employed paper chromatographic methods. More recently, high-performance liquid chromatography has been widely applied to the study of these pigments. The objective of this paper is to review the chromatographic methods that have been employed in the analysis of anthocyanins with emphasis on the more recent developments in high-performance liquid chromatographic analysis of anthocyanins as applied to food quality measurement.

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页码：221 / 234

页数：14

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