title: Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis.
abstract: This article reviews recent developments in the methodology for the measurement of anthocyanins that offer several advantages over classical methods of analysis. The use of UV-diode array and mass spectrometric (MS) detectors, with improved methods of liquid chromatography analysis has facilitated identification of these analytes. The use of capillary electrophoresis (CE) analysis of the anthocyanins under acid conditions has significantly increased peak resolution and improved the detection limits by several orders of magnitude. CE offers the advantage of economies of very small sample size, very small solvent consumption, and short analysis times along with the future possibility of being combined with MS detection.
authors.affiliation: Evora University, Department of Chemistry, Portugal.
authors.forename: C T
authors.initials: CT
authors.lastname: da Costa
authors.forename: D
authors.initials: D
authors.lastname: Horton
authors.forename: S A
authors.initials: SA
authors.lastname: Margolis
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods*; D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis; D013058:Mass Spectrometry / Q000379:methods*; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000872:Anthocyanins