Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry

被引：87

作者：

Kammerer, D ^{[1
]}

Carle, R ^{[1
]}

Schieber, A ^{[1
]}

机构：

[1] Univ Hohenheim, Inst Food Technol, Sect Plant Foodstuff Technol, D-70599 Stuttgart, Germany

来源：

RAPID COMMUNICATIONS IN MASS SPECTROMETRY | 2003年 / 17卷 / 21期

关键词：

D O I：

10.1002/rcm.1212

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Anthocyanins of black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) were investigated by high-performance liquid chromatography/electrospray ionization mass spectrometry. Besides the main compounds which have already been characterized in detail as cyanidin glycosides, six anthocyanins with m/z 757, 565, 595, 903, 933 and 903 were detected and unambiguously characterized as peonidin and pelargonidin glycosides, based on their fragmentation patterns. Peonidin and pelargonidin were identified after acid hydrolysis by comparison of the fragmentation patterns and retention times of the released aglycones with those of standard compounds. To the best of our knowledge this is the first report on anthocyanins in black carrots consisting of aglycones other than cyanidin. Copyright (C) 2003 John Wiley Sons, Ltd.

引用

页码：2407 / 2412

页数：6

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