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4 3 Vol. 4 No. 3
2013 6 Journal of Food Safety and Quality Jun. , 2013
1* 2 3 1
张 洁 , 李崇晖 , 王亮生 , 陈 峰
(1. , 100871; 2. ,
571737; 3. , 100093)
摘 要: (anthocyanins),
, ,
, ,
, , --(HPLC-DAD-MS)
HPLC-DAD-MS
,
关键词: ; --;
Golden rules of separation and characterization of plant anthocyanins by high
pressure liquid chromatography-tandem mass spectrometry
1* 2 3 1
ZHANG Jie , LI Chong-Hui , WANG Liang-Sheng , CHEN Feng
(1. Institute for Food Bioresource Engineering, Peking University, Beijing 100871, China; 2. Tropical Crops Genetic
Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China;
3. Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093,China)
ABSTRACT: Anthocyanins are important water-soluble pigments, which have significant influence in food
processing industry. Anthocyanins have anti-oxidant, anti-inflammatory, anti-antimicrobial, inhibition of platelet
aggregation and anticancer activity, and have been the focus as important functional ingredients. Separation and
identification of anthocyanins are the base for studying their bioactive effects. However, the complexity and va-
riety of anthocyanins make it difficult to characteri
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