Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis

被引：122

作者：

da Costa, CT

Horton, D

Margolis, SA ^{[1
]}

机构：

[1] Natl Inst Stand & Technol, Div Analyt Chem, Gaithersburg, MD 20899 USA

[2] Univ Evora, Dept Chem, P-7000 Evora, Portugal

[3] American Univ, Dept Chem, Washington, DC 20216 USA

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 881卷 / 1-2期

关键词：

reviews; food analysis; wine; grapes; fruits; anthocyanins;

D O I：

10.1016/S0021-9673(00)00328-9

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

This article reviews recent developments in the methodology for the measurement of anthocyanins that offer several advantages over classical methods of analysis. The use of UV-diode array and mass spectrometric (MS) detectors, with improved methods of liquid chromatography analysis has facilitated identification of these analytes. The use of capillary electrophoresis (CE) analysis of the anthocyanins under acid conditions has significantly increased peak resolution and improved the detection limits by several orders of magnitude. CE offers the advantage of economies of very small sample size, very small solvent consumption, and short analysis times along with the future possibility of being combined with MS detection. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：403 / 410

页数：8

共 79 条

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