Anthocyanins and Other Phenolic Compounds of Saskatoon Berries Amelanchier alnifolia Nutt.)

摘要

ABSTRACTHigh performance liquid chromatography (HPLC), equipped with photodiode array detector, was applied to separation and concentration of the anthocyanins and related compounds of saskatoon berries. Thirteen discrete peaks were detected and separation of these took less than 40 min. Ten of the 13 HPLC peaks were collected as separate fractions from the column outlet and re‐analyzed by paper chromatography and spectral analysis. The concentration of total anthocyanins was 86‐125 mg/100g of fresh berries. The main anthocyanins were cyanidin 3‐galactoside, which formed 61 and cyanidin 3‐glucoside which accounted for 21 of the total anthocyanins. Also identified were cyanindin 3‐xyloside, chlorogenic acid