Identification of Anthocyanin in Bayberry (Myrica rubra Sieb. et Zucc.) by HPLC-DAD-ESIMS and GC
ZHONG-XIANG FANG1, MIN ZHANG1*, LIN-XIANG WANG1 AND JING-CAI SUN2
1. Key Laboratory of Food Science & Safety, Ministry of Education,
Southern Yangtze University, Wuxi 214036, Jiangsu Province, P. R. China
2. Food Research Institute of Haitong Food Group Corporation Limited, Cixi 315300, P. R. China
(Received: April 14, 2006; Accepted: June 14, 2006)
ABSTRACT
Bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins were extracted with 0.15% HCl in methanol, removed from other polyphenols by partition with petroleum ether and ethyl acetate, and then purified in a C-18 solid phase cartridge. Pigments were analyzed by high-performance liquid chromatography (HPLC), photodiode array detection (DAD), electronic spray ion mass spectrometry (ESIMS) and gas chromatography (GC) without the standard. The major anthocyanin, which contained 97% of the total peak area, was identified as cyanidin 3-glucoside. This pigment may be taken as a marker for authenticity control of bayberry products and has potential as a reference compound of cyanidin 3-glucoside in anthocyanin analysis. When standard chemicals are not available, HPLC-DAD-ESIMS and GC are useful in anthocyanin identification if the anthocyanin profile is not overly complex in the studied materials.
Key words: bayberry, anthocyanin, HPLC-DAD-ESIMS, GC