CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC.
Anthocyanins, the major colourants of strawberries, are polar pigments that are positively charged at low pH. Herein, we have assessed a new analytical method for the separation of anthocyanins using CZE. Acidic buffer solutions (pH <2) were employed in order to maintain pigments in the cation flavylium form and achieve high molar absorptivity at 510 nm. These spectral properties enabled us to identify strawberry anthocyanins in a preliminary stage by detection in the visible range, although the method was optimised at 280 nm to obtain the best S/N. The effects of buffer composition highlighted the necessity of adding an organic modifier to the running buffer to obtain a suitable separation. The electrophoretic method permitted the separation of the three main anthocyanins of strawberry extracts, namely pelargonidin 3-glucoside (Pg-glu), pelargonidin 3-rutinoside and cyanidin 3-glucoside. The electrophoretic results, expressed as retention time and separation efficiency of the major anthocyanin (Pg-glu), were compared to those achieved in HPLC, the analytical technique traditionally used for the investigation of anthocyanins in vegetable matrix. The content of Pg-glu in strawberries (cv. Camarosa), calculated with HPCE and HPLC methods, resulted respectively in 11.41 mg/L and 11.37 mg/L.
Comandini
Patrizia
P
Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena (FC), Italy.
Blanda
Giampaolo
G
Cardinali
Andrea
A
Cerretani
Lorenzo
L
Bendini
Alessandra
A
Caboni
Maria Fiorenza
MF
D000143:Acids / Q000737:chemistry*; D000872:Anthocyanins / Q000032:analysis*; D002021:Buffers; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis / Q000379:methods; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*
D000143:Acids; D000872:Anthocyanins; D002021:Buffers