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Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography.pdf

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Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography

Journal of Chromatography A, 881 (2000) 403–410 / locate /chroma Review Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography–mass spectrometry and capillary electrophoresis a,c b c , *Cristina T. da Costa , Derek Horton , Sam A. Margolis a ′ ′?Evora University, Department of Chemistry, Rua Romao Ramalho 59, 7000 Evora, Portugal b American University, Department of Chemistry, 4400 Massachusetts Avenue, Washington, DC 20216, USA c National Institute of Standards and Technology, Analytical Chemistry Division, Gaithersburg, MD 20899-8392, USA Abstract 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. ? 2000 Elsevier Science B.V. All rights reserved. Keywords: Reviews; Food analysis; Wine; Grapes; Fruits; Anthocyanins Contents 1. Introduction ............................................................................................................................................................................ 403 2. Sample preparation.................................................................................................................................................................. 404 3. LC analysis......................................................................................................................................................................