Identification and Characterization of Anthocyanins by High-Performance Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry in Common Foods in the United States: Vegetables, Nuts, and Grains

摘要: Anthocyanins in common foods the United States, other than fruits and berries, were identified characterized by high-performance liquid chromatography (HPLC)-electrospray ionization-tandem mass spectrometry coupled with diode array detection. Of all of 40+ vegetables, nuts, grains screened, seven one nut, grain found to contain anthocyanins; number anthocyanins detected varied from two pistachio nuts 34 red radishes. The individual comparing their spectrometric data retention times those standards, published data, reference food samples. In samples analyzed, except for sorghum, only six anthocyanidins (delphinidin, cyanidin, pelargonidin, petunidin, peonidin, malvidin) as glycosides. certain vegetables such cabbage radish highly conjugated sugars acylated groups, thus, structures very complicated. Eight different either aliphatic or aromatic groups (acetoyl, coumaroyl, malonoyl, p-hydroxybenzoyl, feruoyl, caffeoyl, sinapoyl, oxaloyl) anthocyanins. addition glucose, sugar moieties (galactose, xylose, rhamnose, rutinose, sambubiose, laminaribiose) observed. Three varieties sorghum 3-deoxyanthocyanidins derivatives major A new studied. This paper presents complete HPLC profiles MS obtained under same experimental conditions, that