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HIGH‐PRESSURE LIQUID CHROMATOGRAPHY OF CRANBERRY ANTHOCYAN
Author(s) -
CAMIRE A. L.,
CLYDESDALE F. M.
Publication year - 1979
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.1365-2621.1979.tb08540.x
Subject(s) - chemistry , chromatography , high performance liquid chromatography , elution , acetic acid , methanol , organic chemistry
The four major anthocyanins of cranberries were separated and purified by conventional paper chromatography. The purified individual anthocyanins were eluted from the paper by methanol‐acetic acid‐water (90:5:5) and concentrated on a rotary evaporator (<30°C). The individual anthocyanins were chromatographed separately and in a mixture by a reversed‐phase high‐pressure liquid chromate‐graphic (HPLC) system. Complete separation of all four anthocyanins took less than 1 hr 40 min. A SO‐ml sample of commercial Cranberry Juice Cocktail first purified by a GC‐50 ion exchange column before injection into the HPLC showed the presence of two additional pigments when chromatographed.