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QUANTITATIVE METHODS FOR ANTHOCYANINS. 5. Separation of Cranberry Phenolics by Electrophoresis and Chromatography
Author(s) -
CANSFIELD P. E.,
FRANCIS F. J.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12171.x
Subject(s) - chemistry , chromatography , electropherogram , glycoside , flavonoid , ethyl acetate , electrophoresis , organic chemistry , antioxidant
SUMMARY The mixed phenolics of cranberries were extracted by blending with a mixture of methanol (containing 10% water) and ethyl acetate. Anthocyanins were separated from the remainder of the phenolics by electrophoresis on paper. The part of the electropherogram bearing the anthocyanins was cut away. The remaining part of the paper was submitted to 2‐dimensional chromatography. 4 well‐defined spots of flavonoid glycoside were obtained.