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This paper described a modified HPLC method for the determination of eight acylated anthocyanins in purplefleshed sweet potato tuber samples, including lyophilized powder and concentrated juice. Recoveries determined for two materials spiked with anthocyanin levels of 71 μg g _1 to 8.8 mg g _1 ranges 91.8 ‒ 105.0%. For repeatability, the relative standard deviation and intermediate precision ranged from 0.8% to 5.0% and 1.9% to 8.2%, respectively. HorRat values ranged from 0.3 to 1.0, except for YGM-1a and YGM-1b in two samples, which were well within the limits of performance acceptability. The proposed method showed good intralaboratory reproducibility in the range from 0.10 ± 0.0027 (mean ± expanded measurement uncertainty, k = 2) to 0.51 ± 0.016, 0.10 ± 0.0084 to 0.21 ± 0.011, 0.40 ± 0.017 to 4.5 ± 0.12, 0.21 ± 0.0066 to 0.96 ± 0.021, 0.23 ± 0.014 to 0.57 ± 0.026, 0.15 ± 0.0087 to 1.3 ± 0.040, 0.94 ± 0.021 to 6.5 ± 0.19, and 0.63 ± 0.016 to 2.4 ± 0.061 mg g _1 for YGM-1a, YGM-1b, YGM-2, YGM-3, YGM-4b, YGM5a, YGM-5b, and YGM-6, respectively.

food science and technology research

A Modified Method for the Determination of Acylated Anthocyanins in Purple-fleshed Sweet Potato (&lt;i&gt;Ipomoea batatas&lt;/i&gt; (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption