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Volume 1, Issue 5, October 2020, Pages 339 - 346

Qualitative and Quantitative Methods to Evaluate Anthocyanins

Authors
Zhaojun Teng1, Xinwei Jiang1, Fatao He2, Weibin Bai1, *
1Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou China
2Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives, Jinan, China
*Corresponding author. Email: baiweibin@163.com
Corresponding Author
Weibin Bai
Received 8 August 2020, Accepted 5 September 2020, Available Online 21 September 2020.
DOI
10.2991/efood.k.200909.001How to use a DOI?
Keywords
Anthocyanins; qualitative; quantitative; HPLC; MS
Abstract

Anthocyanins are one of the most important water-soluble pigments in the nature. Interests in the research of anthocyanins are increasing due to its nutritional value and biological activity. Extraction, separation and qualitative and quantitative analysis of anthocyanins are indispensable and important results in the study of anthocyanins. This article briefly outlines the main extraction processes of anthocyanins, focusing on describing the qualitative and quantitative analysis methods of anthocyanins in details. High performance liquid chromatography and mass spectrometry can be used for qualitative and quantitative analysis. Nuclear magnetic resonance (NMR) spectroscope and other methods such as thin-layer chromatography, UV–visible spectroscopy and infrared spectrometer can be used for qualitative and analysis. Single pH method, Subtraction method, pH differential method can be used for quantitative and analysis.

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Copyright
© 2020 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Next Article In Issue>
Journal
eFood
Volume-Issue
1 - 5
Pages
339 - 346
Publication Date
2020/09/21
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.200909.001How to use a DOI?
Copyright
© 2020 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - JOUR
AU  - Zhaojun Teng
AU  - Xinwei Jiang
AU  - Fatao He
AU  - Weibin Bai
PY  - 2020
DA  - 2020/09/21
TI  - Qualitative and Quantitative Methods to Evaluate Anthocyanins
JO  - eFood
SP  - 339
EP  - 346
VL  - 1
IS  - 5
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200909.001
DO  - 10.2991/efood.k.200909.001
ID  - Teng2020
ER  -