|Table of Contents|

Extraction and Identification of Anthocyanin From Red Raspberry

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年10
Page:
113-122
Research Field:
Publishing date:

Info

Title:
Extraction and Identification of Anthocyanin From Red Raspberry
Author(s):
SUN Qiaoye; LI Xingguo; MA Congfei; GUO Xue; YU Zeyuan
(Gardening and Horticulture College,Northeast Agricultural University,Harbin,Heilongjiang 150030)
Keywords:
red raspberry; anthocyanin; optimizationn; high performance liquid chromatography-mass spectrometry(HPLC-MS); structural identification
PACS:
-
DOI:
10.11937/bfyy.20183047
Abstract:
This study take ‘Autumn Bliss’ red raspberry as test material.The extraction conditions of anthocyanin were optimized，and then the anthocyanin components were identified by high performance liquid chromatography-mass spectrometry.The results showed that 1.5% hydrochloric acid-methanol solution as extraction agent，solid-liquid ratio of 1∶30 g?mL-1,extraction time of 3 hours,extraction temperature of 35 ℃，the anthocyanin content was 4.49 mg?g-1.There were about six kinds of component of anthocyanin have identified by high performance liquid chromatography-mass spectrometry in raspberry fruits,the content of cyanidin-3-glucosin was the highest，secondly were cyanidin-3-sophoroside and cyanidin-3-rutinoside，the sum of the three components accounted for 93.03% of the total anthocyanin content.

References:

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Last Update: 2019-06-27