title: Identification and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in China by UPLC-PDA and UPLC-QTOF-MS/MS.
abstract: The identification and quantitation of the anthocyanins in 12 purple-fleshed sweet potato (PFSP) cultivars ('Jihei 1', 'Xuzi 3', 'Xuzi 6', 'Zhezi 4', 'Ningzi 1', 'Ningzi 2', 'Ningzi 3', 'Ning 2-2', 'Ning 6-8', 'Guangzi 1', 'Ziluolan', and 'Qinzi 1') in China were carried out using a combination of ultraperformance liquid chromatography-photodiode array (UPLC-PDA), quadrupole-time-of-flight mass spectrometry (QTOF-MS), and tandem mass spectrometry (MS/MS) analyses. Thirteen acylated anthocyanins were tentatively characterized, including two new PFSP anthocyanins, cyanidin 3-caffeoyl-vanilloyl sophoroside-5-glucoside and peonidin 3-caffeoyl-vanilloyl sophoroside-5-glucoside. The quantitative analyses of these anthocyanins were conducted using cyanidin 3-O-glucoside as a standard. The total anthocyanin content of the PFSPs depended on the cultivar. The five PFSP cultivars with the highest content of anthocyanins were 'Jihei 1', 'Xuzi 3', 'Zhezi 4', 'Ziluolan', and 'Qinzi 1'. This is the first report of the 'Ningzi 2', 'Ningzi 3', and 'Ning 2-2' PFSP cultivars containing only diacylated anthocyanins and of the 'Xuzi 6' cultivar containing single anthocyanidin-based anthocyanins.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
authors.forename: Wei
authors.initials: W
authors.lastname: He
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
authors.forename: Maomao
authors.initials: M
authors.lastname: Zeng
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.|Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi, Jiangsu 214122, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
authors.affiliation: School of Food and Nutrition Engineering, Jiangsu Food and Pharmaceutical Science College , Huaian, Jiangsu 223003, China.
authors.forename: Yuzhi
authors.initials: Y
authors.lastname: Jiao
authors.affiliation: Xuzhou Sweetpotato Research Institute, Chinese Academy of Agricultural Science , Xuzhou, Jiangsu 221131, China.
authors.forename: Fuxiang
authors.initials: F
authors.lastname: Niu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
authors.forename: Guanjun
authors.initials: G
authors.lastname: Tao
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
authors.forename: Shuang
authors.initials: S
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Qin
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
authors.forename: Zhiyong
authors.initials: Z
authors.lastname: He
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D002681:China; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D027723:Ipomoea batatas / Q000737:chemistry* / Q000254:growth & development; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry*; D053719:Tandem Mass Spectrometry / Q000379:methods
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts
keywords: UPLC-PDA; UPLC-QTOF-MS/MS; anthocyanin; identification; purple-fleshed sweet potato; quantitation