Analysis of Anthocyanins in Nitraria sibirica Fruits at Different Ripening Stage

doi:10.7668/hbnxb.2014.04.022

Abstract

Abstract: In the present study,an HPLC method was established for qualitative and quantitative analysis of the fruits of Nitraria sibirica based on the HPLC-DAD/TRAP-MS technique.The chemical structure of 12 anthocyanin components were identified,including:Cyanidin 3-O-sophoroside,Cyanidin 3-O-hexose,Cyanidin 3-O-(cis-p-coumaroyl)-diglucoside,Cyanidin 3-O-(trans-p-coumaroyl)-diglucoside,Petunidin 3-O-rutinoside-glucose,Petunidin 3-O-rhamnoside,Petunidin 3-O-(p-coumaroyl)-glucoside,Peonidin 3-O-hexose,Peonidin 3-O-sophoroside,Peonidin 3-O-malonyl-glucoside,Pelargonidin 3-O-(p-coumaroyl)-diglucoside and Malvidin 3-O-arabinose.In addition,the content of the anthocyanin components were also determined.It provides the scientific basis for the further exploitation and utilization of anthocyanins in Nitraria sibirica.

Key words: Nitraria sibirica, Fruit, Ripening stage, Anthocyanins, HPLC-DAD, Trap-MS

CLC Number:

Q946.83+6

GAO Zhe, TE Bu-qin, WANG Jia, WANG Ying-chun. Analysis of Anthocyanins in Nitraria sibirica Fruits at Different Ripening Stage[J]. journal1, 2014, 29(4): 130-134. doi: 10.7668/hbnxb.2014.04.022.

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