Anthocyanins standards (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) isolation from freeze-dried açaí (Euterpe oleraceae Mart.) by HPLC

Food Science and Technology (Campinas)

Ana Cristina Miranda Senna Gouvêa²  Manuela Cristina Pessanha De Araujo¹  Daniel Filisberto Schulz¹  Sidney Pacheco¹  Ronoel Luis De Oliveira Godoy¹  Lourdes Maria Corrêa Cabral¹ 

[1] ,Universidade Federal Rural do Rio de Janeiro Departamento de Ciência e Tecnologia de Alimentos Seropédica RJ ,Brazil

关键词: anthocyanins;    standard;    isolation;    açaí;    Euterpe oleraceae Mart.;    HPLC;    antocianinas;    padrões;    isolamento;    açaí;    Euterpe oleracea Mart.;    CLAE;   

DOI  :  10.1590/S0101-20612012005000001

来源: SciELO

【 摘 要 】

Availability of analytical standards is a critical aspect in developing methods for quantitative analysis of anthocyanins. The anthocyanins cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside were isolated from samples of freeze-dried açaí (Euterpe oleraceae Mart.), which is a round and purple well-known palm fruit in Brazil, and then used as standards. The isolation of the anthocyanins was performed by High Performance Liquid Chromatography (HPLC), using an adapted six-channel selection valve. The identification of anthocyanin pigments in açaí was based on mass spectrometric data for molecular ions and MS-MS product ions and on previous published data. After the collection procedure, standards with a high purity grade were obtained and an external standard curve of each anthocyanin was plotted.

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