Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 276 - 285

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032762

Determination of anthocyanidins in different plant origin foods by improved pH differential method

  • TAN Liang ,
  • LI Yulin ,
  • GAO Xiuzhen ,
  • ZHAO Jing ,
  • WANG Ting ,
  • JIANG Guijuan ,
  • WANG Honglei ,
  • WANG Huan
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  • (Northwest Institute of Plateau Biology,Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resource, Chinese Academy of Sciences, Xining 810001, China)

Received date: 2022-06-22

  Revised date: 2022-07-13

  Online published: 2022-12-02

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Abstract

Twenty-three kinds of plant origin foods containing anthocyanidins were used as the research object for the determination of anthocyanidins by improved pH differential method. Firstly, the pH differential method was improved in this study. The species and chemical structures of anthocyanidins were identified by liquid chromatography-triple quadrupole tandem mass spectrometry, and the average molar mass of mixed anthocyanidins was calculated. The average molar extinction coefficient of mixed anthocyanidins was measured by spectrophotometry. Then differences in the test results between before and after improvement were analyzed. Results showed that the most varieties of anthocyanidins were detected in grape and blueberry, and the amount of anthocyanidins in blueberry and black corn was the most. The average molar mass of mixed anthocyanidins of different plant-origin foods was 449.2-784.8 g/mol and the average molar extinction coefficient was from 17 807 to 37 150 L/(mol·cm). When cyanidin-3-O-glucoside in different plant origin foods was lower than 80% of the total amount of substance fraction of anthocyanidins or no cyanidin-3-O-glucoside was contained, there were significant differences (P<0.05) between the before and after improvement of the pH differential method. This study indicated that the calculation of total anthocyanidins by cyanidin-3-O-glucoside was bound to cause a large error for the plant origin foods, in which the content of cyanidin-3-O-glucoside was much lower than that of other anthocyanidins. The test result of the determination of anthocyanidins using the improved pH differential method was more accurate and could be calculated directly by using the confirmed average molar mass and average molar extinction coefficient of specific mixed anthocyanidins in different plant origin foods. This could provide data support for quality control, development and utilization, and processing of anthocyanidins as natural food.

Key words： plant origin foods; anthocyanidins; improved pH differential method; liquid chromatography-triple quadrupole tandem mass spectrometry; average molar mass and average molar extinction coefficient

Cite this article

TAN Liang , LI Yulin , GAO Xiuzhen , ZHAO Jing , WANG Ting , JIANG Guijuan , WANG Honglei , WANG Huan . Determination of anthocyanidins in different plant origin foods by improved pH differential method[J]. Food and Fermentation Industries, 2022 , 48(21) : 276 -285 . DOI: 10.13995/j.cnki.11-1802/ts.032762

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