Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry.
Anthocyanins of black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) were investigated by high-performance liquid chromatography/electrospray ionization mass spectrometry. Besides the main compounds which have already been characterized in detail as cyanidin glycosides, six anthocyanins with m/z 757, 565, 595, 903, 933 and 903 were detected and unambiguously characterized as peonidin and pelargonidin glycosides, based on their fragmentation patterns. Peonidin and pelargonidin were identified after acid hydrolysis by comparison of the fragmentation patterns and retention times of the released aglycones with those of standard compounds. To the best of our knowledge this is the first report on anthocyanins in black carrots consisting of aglycones other than cyanidin.
Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, D-70599 Stuttgart, Germany.
Dietmar
D
Kammerer
Reinhold
R
Carle
Andreas
A
Schieber
D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid; D018552:Daucus carota / Q000737:chemistry*; D006027:Glycosides / Q000032:analysis* / Q000737:chemistry; D015394:Molecular Structure; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D021241:Spectrometry, Mass, Electrospray Ionization
D000872:Anthocyanins; D006027:Glycosides; D010860:Pigments, Biological; C066957:pelargonidin; C473205:peonidin