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Development of a green two‐dimensional HPLC ‐ DAD / ESI ‐ MS method for the determination of anthocyanins from Prunus cerasifera var. atropurpurea leaf and improvement of their stability in energy drinks
Author(s) -
Chen FangFang,
Sang Jie,
Zhang Yao,
Sang Jun
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13730
Subject(s) - gallic acid , ferulic acid , cyanidin , chemistry , caffeic acid , high performance liquid chromatography , chromatography , anthocyanin , food science , biochemistry , antioxidant
Summary This study aimed to develop a green two‐dimensional HPLC ‐ DAD / ESI ‐ MS method for analysing anthocyanins from Prunus cerasifera var. atropurpurea leaf and improve their stability in energy drinks by the addition of phenolic acids. Ethanol and tartaric acid solutions were used as mobile phases for one‐dimensional HPLC ‐ DAD for quantitative analysis of anthocyanins, and the primary anthocyanins were identified as cyanidin‐3‐ O ‐galactoside, cyanidin‐3‐ O ‐glucoside and cyanidin‐3‐ O ‐rutinoside using two‐dimensional HPLC ‐ MS . Method validation showed that the developed method was accurate, stable and reliable for the analysis of P. cerasifera anthocyanins. The effects of gallic, ferulic and caffeic acid on the stability of cyanidin‐3‐ O ‐galactoside, cyanidin‐3‐ O ‐glucoside, cyanidin‐3‐ O ‐rutinoside and total anthocyanins from P. cerasifera leaf in energy drinks were evaluated, and the degradation of P. cerasifera anthocyanins ideally followed a first‐order model ( R 2 > 0.98). Gallic acid showed stronger protective effects on P. cerasifera anthocyanins in energy drinks, and adding/increasing ferulic and caffeic acids accelerated the degradation reactions.