Recent Applications for HPLC-MS Analysis of Anthocyanins in Food Materials

被引:12
|
作者
Sun, Jianghao [1 ]
Lin, Longze [1 ]
Chen, Pei [1 ]
机构
[1] ARS, USDA, Beltsville Human Nutr Res Ctr, Food Composit & Methods Dev Lab, Beltsville, MD USA
基金
美国国家卫生研究院;
关键词
Anthocyanins; separation; detection; HPLC; UHPLC; HRMS; HPLC-MS; PERFORMANCE LIQUID-CHROMATOGRAPHY; TANDEM MASS-SPECTROMETRY; PHOTODIODE-ARRAY DETECTION; FLESHED SWEET-POTATO; BLOOD ORANGE JUICE; RED WINE; PHENOLIC-COMPOUNDS; HUMAN PLASMA; STRUCTURAL-CHARACTERIZATION; SIMULTANEOUS SEPARATION;
D O I
10.2174/1573411011309030009
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
Anthocyanins are an important group of polyphenols that have health promoting properties. Analytical techniques for profiling anthocyanins have been widely reported in the last decade for in vitro and in vivo studies. A number of important technological advances in high-performance liquid chromatography (HPLC) and the introduction of the ultra high-performance liquid chromatography (UHPLC) have achieved significant gains in both the speed and the separation of anthocyanins in the past decade. Advancements in mass spectrometry, such as high-resolution and sequential collision mass spectrometry (HRMS and MSn) allow fast structural elucidation of food anthocyanins that play a very important role in food anthocyanin research. A significant increase in the number of studies has been reported for tandem MS, HRMS, and MSn based approaches for food analysis. This article provides an updated review of the application of liquid chromatography (HPLC and UHPLC) in combination with mass spectrometry (MS) for the study of food anthocyanins in recent years.
引用
收藏
页码:397 / 416
页数:20
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