title: Probing anthocyanin profiles in purple sweet potato cell line (Ipomoea batatas L. Cv. Ayamurasaki) by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry.
abstract: A purple line cell line (PL) generated from the storage root of purple-fleshed sweet potato (Ipomoea batatas L.) cv. Ayamurasaki produces a complex mixture of anthocyanins, and seven major anthocyanins have been isolated and identified to date. All these anthocyanins are exclusively cyanidin or peonidin 3-sophoroside-5-glucosides and their acylated derivatives. High-performance liquid chromatography (HPLC) coupled to photodiode array (PDA) detection and electrospray ionization tandem mass spectrometry (ESI-MS/MS) on a triple quadrupole instrument was employed to further investigate the anthocyanin composition of the PL extract. Precursor-ion analysis, product-ion analysis, and selected reaction monitoring (SRM) MS/MS experiments were conducted sequentially to screen and characterize anthocyanins in the aqueous extract of the PL cell line. Precursor-ion analysis specifically detected the molecular cations of each category of anthocyanins by scanning the precursors of anthocyanidins (cyanidin, peonidin, and pelargonidin). The detected molecular cation of each anthocyanin was fragmented using product-ion analysis by collisionally activated dissociation (CAD). MS/MS using SRM detection was conducted to further confirm the fragmentation observed during product-ion analysis. In comparison to the commonly used product-ion analysis technique, the combined use of precursor-ion analysis, product-ion analysis, and SRM is particularly useful for positive identification of anthocyanins in complex matrixes and provides important information to confirm the proposed structures. Twenty-six anthocyanins were detected and characterized in the aqueous extract of the PL cell line. Several anthocyanins, including two pelargonidin derivatives, were tentatively identified for the first time in these cells.
authors.affiliation: Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
authors.forename: Qingguo
authors.initials: Q
authors.lastname: Tian
authors.forename: Izabela
authors.initials: I
authors.lastname: Konczak
authors.forename: Steven J
authors.initials: SJ
authors.lastname: Schwartz
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D002460:Cell Line; D002851:Chromatography, High Pressure Liquid; D027723:Ipomoea batatas / Q000737:chemistry*; D035281:Plant Tubers / Q000737:chemistry; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D000872:Anthocyanins