title: The simple determination method for anthocyanidin aglycones in fruits using ultra-high-performance liquid chromatography.
abstract: The simple determination method for anthocyanidin aglycones in fruits using ultra-high-performance liquid chromatography (UHPLC) coupled with the heating-block acidic hydrolysis method was validated through the precision, accuracy and linearity. The UHPLC separation was performed on a reversed-phase C18 column (particle size 2 μm, i.d. 2 mm, length 100 mm) with a photodiode-array detector. The limits of detection and quantification of the UHPLC analyses were 0.09 and 0.29 mg/kg for delphinidin, 0.08 and 0.24 mg/kg for cyanidin, 0.09 and 0.26 mg/kg for petunidin, 0.14 and 0.42 mg/kg for pelargonidin, 0.16 and 0.48 mg/kg for peonidin and 0.30 and 0.91 mg/kg for malvidin, respectively. The intra- and inter-day precisions of individual anthocyanidin aglycones were <10.3%. All calibration curves exhibited good linearity (r = 0.999) within the tested ranges. The total run time of UHPLC was 8 min. The simple preparation method with UHPLC detection in this study presented herein significantly improved the speed and the simplicity for preparation step of delphinidin, cyanidin, petunidin, pelargonidin, peonidin and malvidin in fruits. Especially, the UHPLC detection exhibited good resolution in spite of shorter run time about four times than conventional HPLC detection.
authors.affiliation: Korea Food Research Institute, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi 463-746, Republic of Korea Department of Food Biotechnology, University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea.
authors.forename: You-Shin
authors.initials: YS
authors.lastname: Shim
authors.affiliation: Korea Food Research Institute, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi 463-746, Republic of Korea.
authors.forename: Won-Jin
authors.initials: WJ
authors.lastname: Yoon
authors.affiliation: Korea Food Research Institute, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi 463-746, Republic of Korea.
authors.forename: Dong-Man
authors.initials: DM
authors.lastname: Kim
authors.affiliation: Naka Division, Hitachi High-Tech Science Corporation, 11-1, Ishikawa-cho, Hitachinaka-shi, Ibaraki-ken 312-0057, Japan.
authors.forename: Masaki
authors.initials: M
authors.lastname: Watanabe
authors.affiliation: College of Life Sciences and Biotechnology, Korea University, Anam-Dong, Seongbuk-gu, Seoul 136-701, Republic of Korea.
authors.forename: Hyun-Jin
authors.initials: HJ
authors.lastname: Park
authors.affiliation: Korea Food Research Institute, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi 463-746, Republic of Korea.
authors.forename: Hae Won
authors.initials: HW
authors.lastname: Jang
authors.affiliation: Korea Food Research Institute, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi 463-746, Republic of Korea Department of Food Biotechnology, University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea.
authors.forename: Jangho
authors.initials: J
authors.lastname: Lee
authors.affiliation: Korea Food Research Institute, 516, Baekhyeon, Bundang, Seongnam, Gyeonggi 463-746, Republic of Korea Department of Food Biotechnology, University of Science and Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea jhkfri@kfri.re.kr.
authors.forename: Jaeho
authors.initials: J
authors.lastname: Ha
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D057230:Limit of Detection; D015203:Reproducibility of Results
chemical_list: D000872:Anthocyanins