Constituent analysis and quality control of anthocyanin constituents of dried Lycium ruthenicum Murray fruits by HPLC–MS and HPLC–DAD

Abstract

In recent years, many investigations on the anthocyanins of the fresh LyciumruthenicumMurray fruits have been reported; while few studies about dried fruits have been published.In this study, chemical profile of dried fruits was illustrated by a high performance liquid chromatography-tandem mass spectrometry (HPLC-MS) method, which provided evidence for the certain identification of the main anthocyanins. Among these compounds, nine of them were selected as marker compounds for the semi-quantitative evaluation, using a simple and reliable method by high performance liquid chromatography-photodiode array detection (HPLC-DAD), in combination of chromatographic fingerprint analysis. Separation was achieved on a C18 ODS 80 Ts QA analytical column with linear gradient elution of acetonitrile and 10% formic acid and 0.1% TFA aqueous solution. Our results showed that the contents of anthocyanins of dried Lycium ruthenicum Murray from different origins were different. We also inferred the Downloaded by [Australian National University] at 02:13 05 June 2016 2 anthocyanin compositions of dried Lycium ruthenicum Murray through analyzing the UV spectrum, retention time, elution order and MS data. Finally, eight kinds of anthocyanin compositions were identified and different from the anthocyanins in fresh Lycium ruthenicum Murray. In a word, this study may provide experimental data in the further development and utilization of Lycium ruthenicum Murray. GRAPHICAL ABSTRACT

Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.

“…Out of the 12 substances identified qualitatively, 8 were confirmed to be anthocyanins, include Cyanidin 3-galactoside, Procyanidin B2, Delphinidin, Cyanidin, Petunidin, Pelargonidin, Malvidin, and Isorhamnetin. This result confirms that different drying pretreatments significantly influenced the extraction yield of anthocyanin monomers [25] . The results of the standard substance method for anthocyanin mass spectrometry quantitative analysis are shown in Table 2 .…”

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

“…It has sweet and gentle taste. Black goji berry has high nutritional value as it is rich in proteins, free amino acids, essential oils, organic acids, carbohydrates, vitamin C, B1, B2 and minerals, alkaloids, and other nutrients (Liu et al, ; Tian et al, ).…”

Interspecies Developmental Differences in Metabonomic Phenotypes of Lycium ruthenicum and L. barbarum Fruits

“…Polyphenol glycosides were also assigned only tentatively due to lack of standards. For example, the precursor ion at m / z 933.2651 in LR was assigned only as petunidin-hexose-coumaroyl-disaccharide based on its product ions ( m / z = 771.2140, 479.1213, 317.0667) and absorbance at 520 nm. ,,− Although unambiguous identification of them is ideal, such tentative assignments are actually sufficient for the purposes of this study since they all represent secondary metabolites from the shikimate pathway.…”