Development of a green two‐dimensional HPLC ‐ DAD / ESI ‐ MS method for the determination of anthocyanins from Prunus cerasifera var. atropurpurea leaf and improvement of their stability in energy drinks

作者：Fangfang Chen, Jie Sang, Jie Sang, Yao Zhang, Jun Sang, Jun Sang · 发表于：International Journal of Food Science & Technology · 年份：2018 · DOI：10.1111/ijfs.13730 · 被引用次数：20 · 研究领域：Phytochemicals and Antioxidant Activities、Biochemical and biochemical processes、Fermentation and Sensory Analysis

Summary This study aimed to develop a green two‐dimensional HPLC ‐ DAD / ESI ‐ MS method for analysing anthocyanins from Prunus cerasifera var. atropurpurea leaf and improve their stability in energy drinks by the addition of phenolic acids. Ethanol and tartaric acid solutions were used as mobile phases for one‐dimensional HPLC ‐ DAD for quantitative analysis of anthocyanins, and the primary anthocyanins were identified as cyanidin‐3‐ O ‐galactoside, cyanidin‐3‐ O ‐glucoside and cyanidin‐3‐ O ‐rutinoside using two‐dimensional HPLC ‐ MS . Method validation showed that the developed method was accurate, stable and reliable for the analysis of P. cerasifera anthocyanins. The effects of gallic, ferulic and caffeic acid on the stability of cyanidin‐3‐ O ‐galactoside, cyanidin‐3‐ O ‐glucoside, cyanidin‐3‐ O ‐rutinoside and total anthocyanins from P. cerasifera leaf in energy drinks were evaluated, and the degradation of P. cerasifera anthocyanins ideally followed a first‐order model ( R 2 > 0.98). Gallic acid showed stronger protective effects on P. cerasifera anthocyanins in energy drinks, and adding/increasing ferulic and caffeic acids accelerated the degradation reactions.