Liang you shipin ke-ji (Jan 2022)

Study on Analytical Method of Anthocyanin in Health Food

  • BAI Wei-rong,
  • ZHANG Shu-jia,
  • GUO Xiao-li,
  • GAO Ru-yi

DOI
https://doi.org/10.16210/j.cnki.1007-7561.2022.01.018
Journal volume & issue
Vol. 30, no. 1
pp. 150 – 156

Abstract

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In order to establish a method for the determination of anthocyanins in health foods, thin-layer chromatography (TLC) was used for qualitative identification of anthocyanins, and high-performance liquid chromatography (HPLC) was used for quantitative detection of anthocyanins. The results showed that the suitable conditions for TLC identification were developing agent: V(formic acid)∶V(water-n)∶V(butanol)= 9.1∶8.4∶32.5, spotting amount: 2 μL. Anthocyanin was detected at 4.361~52.332 μg/mL (R2 =0.999 5). The internal linear relationship is good, with the average sample recovery rate is 98.22% (RSD=1.23%, n=6), and the precision, repeatability and stability are good. Experiments show that the established thin-layer identification method for anthocyanins is stable and feasible.

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