Characterization of the Anthocyanin Fraction of Sicilian Blood Orange Juice by Micro-HPLC-ESI/MS
- 23 January 2003
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (5) , 1173-1176
- https://doi.org/10.1021/jf026078b
Abstract
Anthocyanins of red orange juices were analyzed by micro-HPLC coupled on-line with an MS detector equipped with an ESI source. The use of microcolumn HPLC greatly enhanced detection performance, allowing direct identification of the anthocyanins present in the orange juices. The use of a soft ionization technique allows detection of the molecular ions of the aglycons. Eight components were identified, five of them for the first time in red orange juice. Three additional anthocyanins were detected, of which only the aglycon was identified. Keywords: Anthocyanins; HPLC-ESI/MS; red orange juiceKeywords
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